Slow Cooker Zucchini Lasagna

Why You’ll Love This Recipe

Slow Cooker Zucchini Lasagna is a light, low-carb twist on the classic Italian favorite, made effortlessly in the slow cooker. By swapping traditional noodles for thinly sliced zucchini, this dish becomes both gluten-free and veggie-packed while still delivering all the cheesy, saucy comfort you crave. Perfect for busy weeknights or healthy meal prep, it’s hearty, satisfying, and bursting with flavor.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini (thinly sliced lengthwise)ground beef or Italian sausagemarinara or pasta sauce (low-sugar if preferred)ricotta cheeseshredded mozzarella cheesegrated Parmesan cheeseegg (to bind the ricotta layer)minced garlicchopped onionssalt and pepperItalian seasoningsfresh basil or parsley (for garnish)

directions

Slice zucchini lengthwise into thin strips and lay them on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.

In a skillet over medium heat, cook ground meat with onions and garlic until browned. Drain excess fat and stir in marinara sauce and Italian seasoning.

In a bowl, combine ricotta, egg, Parmesan cheese, salt, and pepper.

Grease the bottom of the slow cooker. Layer a small amount of meat sauce, followed by a layer of zucchini slices, ricotta mixture, and mozzarella cheese.

Repeat layers until all ingredients are used, finishing with meat sauce and mozzarella on top.

Cover and cook on low for 4–5 hours or on high for 2.5–3 hours, until the zucchini is tender and the cheese is melted and bubbly.

Let rest for 15 minutes before slicing. Garnish with chopped basil or parsley.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 4–5 hours on low or 2.5–3 hours on highTotal time: 4.5–5.5 hours

Variations

Use ground turkey or chicken for a lighter version.

Add spinach or mushrooms between layers for extra vegetables.

Use cottage cheese instead of ricotta for a protein boost.

Make it vegetarian by skipping the meat and using extra veggies.

Spice it up with red pepper flakes or hot Italian sausage.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until warmed through.Freeze individual portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Do I need to cook the zucchini before layering?

No, salting and drying them is enough—they cook down in the slow cooker.

Can I make it dairy-free?

Yes, use dairy-free ricotta and cheese alternatives.

Will the lasagna be watery?

Zucchini releases moisture—salting and patting dry helps reduce this.

Can I add more vegetables?

Yes, chopped bell peppers, spinach, or eggplant work well.

Can I cook this on high?

Yes, just reduce the time to about 2.5–3 hours.

Is this keto-friendly?

Yes, it’s low-carb and keto with no pasta or added sugar.

Can I use jarred marinara?

Absolutely—just pick one with low sugar for a healthier option.

Can I prep this ahead?

Yes, assemble in the slow cooker insert and refrigerate overnight before cooking.

How thick should the zucchini slices be?

About ⅛ inch thick for the best texture and even cooking.

Can I bake this instead?

Yes, layer in a baking dish and bake at 375°F for 35–40 minutes.

Conclusion

Slow Cooker Zucchini Lasagna is a delicious, nutritious alternative to traditional lasagna that’s perfect for a hands-off, healthy dinner. With its rich layers of cheese, sauce, and tender zucchini, it’s a satisfying dish that doesn’t compromise on flavor. Whether you’re cutting carbs or just want to sneak in more veggies, this recipe is a wholesome win.

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