If you crave the flavors of a classic lasagna but want a lighter, veggie-forward twist, look no further than this Garden-Fresh Slow Cooker Zucchini Lasagna. Packed with tender zucchini slices, rich tomato sauce, and plenty of gooey cheese, this easy slow-cooked dish feels both comforting and nourishing. Preparing it couldn’t be simpler—drop the ingredients into your slow cooker, and a few hours later you’ll have layers of hearty goodness ready to devour.
Ingredients
- 2 large zucchinis, thinly sliced lengthwise
- 1 pound ground turkey or lean ground beef (optional)
- 2 cups marinara sauce (your favorite brand or homemade)
- 1 cup part-skim ricotta cheese
- 1 egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Olive oil or nonstick cooking spray
Instructions
Begin by spraying the inside of your slow cooker with nonstick cooking spray or lightly coating with olive oil. This helps prevent sticking and makes clean-up a breeze. If you’re using ground turkey or beef, brown it in a skillet over medium heat until no pink remains, then drain any excess fat.
In a small bowl, whisk together the ricotta cheese, egg, dried basil, dried oregano, and a pinch of salt and pepper. Give it a quick taste to adjust seasonings.
Now it’s time to layer! Spread a thin layer of marinara sauce at the bottom of the slow cooker. Top with a layer of zucchini slices, trimming them if needed to fit snugly. Spoon on a portion of the ricotta mixture, followed by some of the browned meat (if using) and a sprinkle of shredded mozzarella cheese. Repeat the layers until all the ingredients are used up. Finish with a final layer of marinara sauce, mozzarella, and a generous dusting of Parmesan.
Cover the slow cooker and cook on low for 4 to 5 hours, or until the zucchini is tender and the lasagna is bubbling. If possible, remove the lid for the final 15 minutes to help some of the moisture evaporate. Once finished, let the lasagna rest for about 10 minutes so it sets and slices more easily.
Scoop and serve straight from the slow cooker, watching those creamy, cheesy layers come tumbling out. For a fresh finish, sprinkle a little chopped basil on top.
This comforting riff on traditional lasagna is perfect for anyone looking to cut down on carbs without sacrificing on flavor. It’s also a great way to use up abundant summer zucchini or slip more vegetables onto your dinner plate. For a vegetarian spin, skip the meat and load up on additional veggies like mushrooms or spinach. Whether you’re feeding a busy family or meal-prepping for the week, this hands-off recipe will become a staple in your rotation—taste the warm layers, and you’ll see why!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
