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
Scale
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
