If you’re looking for a cozy, family-friendly dinner that’s both healthy and easy to make, this Crockpot Zucchini Lasagna is about to become your new best friend. It’s a lighter take on classic lasagna, swapping out pasta for thinly sliced zucchini, but don’t worry—this dish is still cheesy, saucy, and super satisfying. Plus, it’s all made in the slow cooker, which means less work for you and more time to spend with your family! Trust me, once you try it, it’ll be a go-to recipe in your home.
What You’ll Need
Ingredients:
- 3 medium zucchini, thinly sliced lengthwise
- 1 pound ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Tools:
- Crockpot or slow cooker (6-quart size works best)
- Knife and cutting board
- Mandoline slicer (optional, for slicing zucchini)
- Mixing bowl
- Wooden spoon
- Ladle
Pro Tips
- Dry the zucchini: After slicing, sprinkle the zucchini with a little salt and let it sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels to prevent a watery lasagna.
- Don’t skip the egg: Mixing an egg with the ricotta helps it stay creamy and hold the layers together better.
- Use a mandoline: If you want perfectly thin, even zucchini slices (and less prep time), a mandoline slicer is a lifesaver.
- Brown the meat first: Browning the ground beef or sausage before layering adds a ton of flavor and helps avoid greasy lasagna.
- Let it rest: After cooking, let the lasagna sit for 10 minutes before serving to firm up the layers.
Tools Required
- Crockpot
- Knife
- Mandoline slicer (optional)
- Mixing bowl
- Wooden spoon
- Paper towels
Substitutions and Variations
- Vegetarian option: Swap the ground beef for sautéed mushrooms, spinach, or lentils.
- Cheese alternatives: Use cottage cheese instead of ricotta for a lighter option.
- Add veggies: Layer in sliced mushrooms, spinach, or bell peppers for extra nutrition.
- Gluten-free tip: This recipe is naturally gluten-free, but always double-check your marinara sauce label to be sure.
Make-Ahead Tips
- Slice zucchini ahead of time: Prep and store the zucchini slices in an airtight container in the fridge up to 1 day in advance.
- Brown the meat early: Cook and season the meat, then refrigerate it until you’re ready to assemble the lasagna.
Instructions
1. Prep the zucchini
Slice the zucchini into thin, lengthwise strips. Sprinkle with salt, let it sit for 10 minutes, and pat dry with paper towels.
2. Cook the meat
In a skillet over medium heat, brown the ground beef or sausage until fully cooked. Drain any excess grease. Stir in 1 cup of marinara sauce and set aside.
3. Mix the ricotta filling
In a bowl, combine ricotta cheese, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth.
4. Layer the lasagna in the crockpot
Start by spreading a thin layer of marinara sauce on the bottom. Then layer zucchini slices, ricotta mixture, meat sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella on top.
5. Cook
Cover the crockpot and cook on low for 4-5 hours or until the zucchini is tender and the cheese is bubbly.
6. Serve and garnish
Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil if desired.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or oven until heated through.
Conclusion
Crockpot Zucchini Lasagna is one of those meals that feels like a warm hug on a busy day. It’s easy to make, full of flavor, and perfect for sneaking in extra veggies for the kiddos. Give it a try, and don’t forget to come back and let me know how your family liked it—or ask any questions you might have. I’m here to help! Happy cooking! 😊
