Description
This Slow Cooker Zucchini Lasagna is a delicious twist on the classic Italian dish, using thinly sliced zucchini instead of lasagna noodles for a lighter, low-carb version. Layers of zucchini, marinara sauce, cheese, and ground beef cook to perfection in the slow cooker, making it an easy and flavorful meal for busy weeknights.
Ingredients
Units
Scale
Zucchini Layers:
- 4 medium zucchinis, sliced thinly lengthwise
Meat Sauce:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 24 oz marinara sauce
Cheese Mixture:
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Meat Sauce: In a skillet, cook the ground beef, onion, and garlic until the beef is browned. Season with Italian seasoning, salt, and pepper. Stir in the marinara sauce and simmer for 10 minutes.
- Prepare the Cheese Mixture: In a bowl, combine the ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper.
- Assemble the Lasagna: In the slow cooker, layer zucchini slices, meat sauce, and cheese mixture. Repeat the layers, ending with a layer of meat sauce on top.
- Cook: Cover and cook on low for 4-5 hours until the zucchini is tender.
- Serve: Let it rest for 10-15 minutes before slicing. Garnish with additional parsley and Parmesan before serving.
Notes
- You can add spinach or mushrooms to the layers for extra veggies.
- Make sure to slice the zucchini thinly for even cooking.
- This lasagna freezes well for future meals.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
