Slow Cooker Zucchini Lasagna
This recipe offers a delicious and healthy twist on classic lasagna, using zucchini slices instead of noodles. Perfect for a hands-off meal, it comes together easily in your slow cooker.
Ingredients:
- 1.5 pounds zucchini (about 2-3 medium zucchinis)
- 1-2 teaspoons salt
- 24 ounces marinara sauce (preferably no-sugar-added or homemade)
- 15 ounces ricotta cheese
- 8 ounces shredded provolone cheese
- 8 ounces shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Cooking Guide:
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Prep the Zucchini: Wash and trim the ends of the zucchini. Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise into 1/4-inch strips. Place the zucchini slices in a large colander set over a bowl or sink. Sprinkle with 1 teaspoon of salt and toss to coat. Let the zucchini sit for 15-20 minutes, allowing excess moisture to drain.
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Assemble the Lasagna: Lightly grease your slow cooker with olive oil. Spread a thin layer of marinara sauce on the bottom. Arrange a single layer of zucchini slices slightly overlapping each other to cover the bottom of the slow cooker.
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Layer Up: In a medium bowl, combine the ricotta cheese with a pinch of salt and black pepper (to taste). Dollop spoonfuls of the ricotta mixture evenly over the zucchini layer. Sprinkle with half of the shredded provolone and mozzarella cheeses. Repeat the layering process with zucchini, ricotta mixture, and cheeses, using up all the ingredients. Top the final layer with marinara sauce and sprinkle with Parmesan cheese.
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Slow Cook: Cover the slow cooker and cook on LOW for 4-6 hours, or until the zucchini is tender and the cheese is melted and bubbly.
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Serve and Enjoy: Let the lasagna stand for 10 minutes before serving. Garnish with fresh basil leaves, if desired.
Tips:
- Salting the Zucchini: Salting the zucchini helps draw out excess moisture, preventing a soggy lasagna. Don’t skip this step!
- Layering the Zucchini: Overlapping the zucchini slices creates a more substantial structure for the lasagna.
- Marinara Sauce: Choose your favorite marinara sauce or try making your own for a more customized flavor.
- Cheese Variations: Feel free to experiment with different cheeses. Try swapping the provolone for shredded Italian blend cheese or add a sprinkle of Romano cheese for a sharper taste.
- Leftovers: Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Enjoy this flavorful and healthy slow cooker zucchini lasagna!
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