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Slow Cooker Zucchini Lasagna

Slow cooker zucchini lasagna is a set-and-forget crockpot lasagna built with thin zucchini planks and gooey mozzarella. Long cooking melds the layers into tender, glistening slices—without salting or drying the zucchini.
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Prep Time 25 minutes
Cook Time 4 hours
Resting time 15 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini lasagna
  • 4 large zucchini Sliced into thin planks; no need to salt and dry.
  • 1.5 lb ground beef or turkey Brown and drain before mixing with marinara.
  • 24 oz marinara sauce Use 1 jar.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan cheese, grated
  • 2 tbsp fresh parsley
  • 3 cup mozzarella cheese, shredded Divided for layers and topping.

Equipment

  • 1 slow cooker

Method
 

Prepare ingredients
  1. Slice the large zucchini into thin planks; no need to salt and dry since the slow cooker handles moisture well.
  2. Brown the ground beef or turkey, then drain and mix it with marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
  3. In a bowl, mix ricotta cheese with the egg, parmesan, fresh parsley, salt, and pepper until smooth.
Assemble and cook
  1. Spray the slow cooker insert with cooking spray.
  2. Assemble the lasagna by spreading 1/2 cup meat sauce on the bottom, layering zucchini planks (break to fit), spreading ricotta, adding meat sauce, then sprinkling mozzarella—repeat layers and finish with meat sauce and remaining mozzarella.
  3. Cook on Low for 4–5 hours (or High for 2–3 hours) until zucchini is tender and the cheese is melted.
Rest and serve
  1. Turn the slow cooker off and rest for 15 minutes with the lid off to let steam escape before serving.
  2. Serve with fresh basil on top for a bright finish.

Notes

Pro tip: Keep zucchini planks fairly thin for the best “lasagna noodle” texture after the long cook. Refrigerate leftovers in an airtight container up to 4 days; reheat in the microwave until hot. Freezing is not recommended because the zucchini can soften further. For a lighter version, swap ground turkey for beef (same method) and use part-skim mozzarella.