If you’re looking for a cozy, crowd-pleasing meal that’s weeknight friendly, this Slow Cooker Zucchini Lasagna is about to become your new go-to favorite. Layers of tender zucchini, savory meat sauce, creamy ricotta, and gooey cheese cook together effortlessly in your slow cooker, filling your kitchen with the soothing aroma of homemade lasagna—all without turning on the oven. It’s naturally gluten-free, wonderfully comforting, and a fun spin on classic Italian-American flavor. Whether you’re meal-prepping or feeding a hungry family, you’ll love how simple yet delicious this dish can be.
Ingredients You’ll Need
One of the best parts about Slow Cooker Zucchini Lasagna is how it lets a handful of simple ingredients truly shine. Each brings something special—flavor, texture, richness, or freshness—to the final dish. Here’s what you need and why it matters:
- Zucchini: Sliced into thin strips, zucchini stands in beautifully for noodles and keeps things light and tender.
- Ground beef or ground turkey: Adds hearty flavor and protein—turkey keeps it lighter, beef adds classic richness.
- Onion: Chopped onion infuses the sauce with savory depth and delicious aroma.
- Garlic: Minced garlic is classic for any Italian-inspired dish and brings gentle heat and fragrance.
- Marinara sauce: The essential saucy element—choose a robust, flavorful jar or homemade favorite.
- Ricotta cheese: Creamy ricotta keeps the filling tender and luxuriously rich.
- Mozzarella cheese: Melty mozzarella creates those irresistible cheesy layers and a golden, bubbly top.
- Parmesan cheese: Grated Parmesan means salty, umami-packed flavor and a lovely finish.
- Large egg: Binds the ricotta for a filling that stays fluffy and cohesive.
- Dried Italian seasoning: Balances the dish with classic herb flavors—think basil, oregano, and thyme.
- Salt and black pepper: Simple seasonings that sharpen all the other flavors.
- Fresh basil (optional): A few leaves on top at the end add a fresh, vibrant pop and a hint of luxury.
How to Make Slow Cooker Zucchini Lasagna
Step 1: Brown the Meat and Sauté the Aromatics
Start by warming up a skillet over medium heat. Toss in your ground beef or turkey, chopped onion, and minced garlic. Let everything sizzle, stirring occasionally, until the meat is browned and cooked through. This foundation is where the flavor really starts to build, so take a moment to savor the savory smells wafting up from the pan. Don’t forget to drain off the excess fat once the meat is cooked—this keeps your lasagna from becoming too greasy.
Step 2: Simmer with Marinara
With your meat beautifully browned, stir in the marinara sauce and let the mixture simmer for about 5 minutes. This quick simmer not only melds all the flavors together but also helps the sauce thicken slightly, so your finished lasagna layers stay intact and delicious.
Step 3: Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, the large egg, dried Italian seasoning, a good pinch of salt, and a few cracks of black pepper. Stir until everything is evenly mixed. This fluffy ricotta mixture is going to bring so much creaminess and lift between the layers.
Step 4: Assemble the Slow Cooker Zucchini Lasagna
Time for the fun part! Lightly grease your slow cooker insert so nothing sticks. Lay down a single layer of zucchini strips, overlapping them just slightly (remember, thin slices cook best!). Spread a portion of the meat sauce over the zucchini, then dollop and gently spread some of that rich ricotta mixture on top. Sprinkle a handful of shredded mozzarella for that deliciously gooey factor. Continue layering zucchini, sauce, ricotta, and mozzarella until all ingredients are used up. Finish with a final flourish of mozzarella and a generous sprinkle of Parmesan cheese right on top.
Step 5: Slow Cook to Finish
Cover your slow cooker and set it to low. Let your Slow Cooker Zucchini Lasagna cook gently for 3 to 4 hours. The zucchini becomes luxuriously tender, the cheeses melt together, and the flavors mingle into something truly special. Once it’s done, let the lasagna sit uncovered for about 10 minutes so it sets up a bit. Garnish with fresh basil if you like, and you’re ready to serve!
How to Serve Slow Cooker Zucchini Lasagna
Garnishes
Garnishing isn’t just for looks—try a scattering of fresh basil or parsley on top of your Slow Cooker Zucchini Lasagna for a bright pop of color and freshness. A little extra grated Parmesan goes a long way, too, delivering an added hit of cheesy goodness right before serving.
Side Dishes
The lasagna’s hearty and cheesy, so pair it with lighter sides to balance your meal. A crisp green salad with a tangy vinaigrette, a platter of roasted vegetables, or even some garlicky sautéed spinach make fantastic companions. And if you eat gluten, a bit of crusty bread is always welcome for mopping up the sauce.
Creative Ways to Present
For a fun twist, try slicing the lasagna into squares and serving them on individual plates with a drizzle of extra marinara. Or present it family-style, right in the slow cooker with a serving spoon tucked alongside, so everyone can help themselves. For a dinner party, you could even cut small squares for an appetizer-sized portion, garnished with a tiny sprig of basil.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Zucchini Lasagna keeps beautifully in the fridge for up to 4 days. Just place cooled portions in an airtight container and store them on the refrigerator shelf. The flavors often deepen and meld even more overnight—you might love it even more the next day!
Freezing
Want to stash a batch for later? You can freeze cooked and cooled Zucchini Lasagna. Slice it into individual servings, wrap each tightly in plastic wrap or foil, and pop them in a freezer-safe bag or container. They’ll keep for up to 2 months—just label with the date so you don’t forget you made yourself a treat!
Reheating
For best results, reheat thawed lasagna slices in the microwave or gently warm them in a covered baking dish in a 350°F oven until heated through. If reheating from frozen, let the lasagna thaw overnight in the fridge first for the most even heat and best texture.
FAQs
Can I make Slow Cooker Zucchini Lasagna vegetarian?
Absolutely! Simply skip the meat and add sautéed mushrooms, spinach, or both to the sauce mixture. You’ll still have a flavorful, satisfying meal that’s completely vegetarian.
How do I keep the lasagna from getting watery?
Be sure to slice your zucchini very thin and, if you like, sprinkle the strips lightly with salt and let them sit for 10-15 minutes to draw out excess moisture, then blot dry before layering. This little step helps control liquid in the slow cooker.
Can I use store-bought marinara or should I make my own?
You can go with either! Use your favorite store-bought marinara for speed and convenience, or get creative with a homemade recipe if you have the time. Just make sure whichever sauce you use is thick and flavorful.
What slow cooker size works best for this recipe?
A standard 6-quart slow cooker works perfectly for this recipe, fitting all the layers snugly. You can use a slightly smaller one if needed, just keep in mind you might need to adjust the number of layers and watch the cooking time.
Is Slow Cooker Zucchini Lasagna good for meal prep?
It’s fantastic for meal prep! You can assemble everything in advance and keep the slow cooker insert in the fridge overnight, then cook it the next day. Leftovers also store and reheat beautifully.
Final Thoughts
Nothing beats the comfort of a bubbling, cheesy lasagna—especially one that’s so easy to make and lighter on the carbs. Give Slow Cooker Zucchini Lasagna a try and make it your own; share it with friends, family, or just enjoy a cozy night in. Don’t be surprised if you find yourself coming back to this recipe again and again!
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Slow Cooker Zucchini Lasagna Recipe
- Total Time: 3 hours 20 minutes to 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a lighter twist on traditional lasagna with this Slow Cooker Zucchini Lasagna. Layers of zucchini, savory meat sauce, creamy cheeses, and fragrant herbs come together in a delicious gluten-free casserole that’s perfect for a cozy family meal.
Ingredients
Zucchini Layers:
- 3 medium zucchinis sliced lengthwise into thin strips
Meat Sauce:
- 1 pound ground beef or ground turkey
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups marinara sauce
Cheese Mixture:
- 1 (15-ounce) container ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Additional:
- Fresh basil for garnish (optional)
Instructions
- Cook the Meat Sauce: In a skillet over medium heat, cook ground beef or turkey with chopped onion and garlic until browned. Drain excess fat. Stir in marinara sauce and simmer for 5 minutes.
- Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Layer the Lasagna: Lightly grease the slow cooker insert. Layer zucchini strips, meat sauce, ricotta mixture, and mozzarella cheese in alternating layers, finishing with a layer of mozzarella and Parmesan on top.
- Cook: Cover and cook on low for 3-4 hours until zucchini is tender and cheese is melted. Let stand for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- For a vegetarian version, omit the meat and add sautéed mushrooms or spinach.
- Ensure zucchini slices are thin for even cooking.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (about 1/6 of casserole)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
