Best Slow Cooker Zucchini Lasagna Recipes

SLOW-COOKER ZUCCHINI LASAGNA

Slow-Cooker Zucchini Lasagna image

Surprise the whole table with our Slow-Cooker Zucchini Lasagna. Our Slow-Cooker Zucchini Lasagna is a delicious twist on a classic family favorite.

Provided by My Food and Family

Categories Pasta

Time 5h50m

Yield 10 servings

Number Of Ingredients 8

Ingredients

3 zucchini (1-1/4 lb.)
2 Tbsp. cornstarch
1 egg, beaten
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
3/4 cup KRAFT Shredded Parmesan Cheese, divided
1/4 cup chopped fresh basil, divided
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
24 ounce CLASSICO Tomato and Basil Pasta Sauce

Steps:

Cut zucchini lengthwise into 1/4-inch-thick slices; place in large resealable plastic bag. Add cornstarch; seal bag. Shake bag gently to evenly coat zucchini with cornstarch.
Mix egg, ricotta, 1/2 cup Parmesan and 2 Tbsp. basil until blended.
Spread 1/2 cup pasta sauce onto bottom of slow cooker sprayed with cooking spray; cover with layers of 1/4 of the zucchini, 2/3 cup ricotta mixture and 1/2 cup mozzarella. Repeat layers twice. Top with layers of remaining zucchini, pasta sauce and cheeses. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 2 to 3 hours). Transfer lasagna (in removable liner) from slow cooker to wire rack. Let stand, covered, 30 min. to allow lasagna to set. Sprinkle with remaining basil.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 6 g, Protein 16 g

SLOW COOKER ZUCCHINI LASAGNA RECIPE - (5/5)

Slow Cooker Zucchini Lasagna Recipe - (5/5) image

Provided by Katecooks

Number Of Ingredients 9

Ingredients

15 oz part-skim ricotta
1 large egg
1/4 cup freshly grated Parmesan cheese
1 cup spinach, chopped
Salt and pepper
4 cups of your favorite sauce
4 medium zucchini, sliced 1/8" thick
16 oz part-skim mozzarella cheese, shredded
2 tbsp parsley, chopped

Steps:

1. In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside. 2. Lightly coat the inside of the slow cooker with cooking spray. Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well. 3. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture and top with the mozzarella cheese. Repeat the layers until all your ingredients are all used up. Top the lasagna with mozzarella and Parmesan cheese. 4. Cover and cook on high for 3-1/2 to 4 hours. Turn off the slow cooker and let stand for about 45 minutes or 1 hour. This will allow the liquid to be absorbed. 5. Before serving top with fresh parsley