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Slow Cooker Zucchini Lasagna
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Slow Cooker Zucchini Lasagna

Healthier veggie noodles are popluar for a reason! The Slow Cooekr Zucchini Lasagna will give you that pasta fix without all the guilt!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 433kcal

Ingredients

  • 1.5 pound zucchini (about 2-3 depending on size)
  • 1-2 teaspoons salt
  • 24 oz marinara sauce (no sugar added or homemade preferred)
  • 15 oz ricotta cheese
  • 8 oz provolone (shredded)
  • 8 oz mozzarella (shredded)
  • ¼ cup shredded parmesan cheese
  • Fresh basil for garnish (if desired)

Instructions

  • Cut ends from squash and then using mandoline or sharp knife, slice lengthwise into ¼ inch thick strips
  • Place in a large colander over a bowl or over the sink and sprinkle well with 1 teaspoon of salt
  • Let sit for at least 20-30 minutes and then cover with a paper towel and gently press out at much water as you can (I used a potato masher, carefully!) and pat them dry
  • If they still seem to have a lot of water, add a little more salt and repeat
  • Add about ½ cup marinara in bottom of slow cooker, then layer about ⅓ of the noodles, cheeses (except parmesan) and more sauce until you have 3 layers.
  • Top with remaining sauce, cheese and and parmesan cheese
  • Cover and cook on high for 2-3 hours or low for 4-6 until "noodles" are tender
  • Remove cover and let sit for about 15-20 minutes before slicing and serving with fresh basil ribbons

Notes

I cooked this on high for 3 hours in my 2.5 quart mini-casserole slow cooker. If you use a larger slow cooker, you will want to reduce the cooking time.

Nutrition

Calories: 433kcal | Carbohydrates: 13g | Protein: 30g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 1682mg | Potassium: 826mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1660IU | Vitamin C: 28.2mg | Calcium: 702mg | Iron: 2.3mg