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Slow Cooker Zucchini Lasagna

Servings: 6 -8

Ingredients

  • 12 oz part-skim ricotta or cottage cheese drained of excess moisture
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cups packed baby spinach chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp each sea salt & pepper, or to taste
  • olive oil to lightly coat slow cooker
  • 1 - 15 oz jar marinara sauce or homemade tomato sauce
  • 4 medium zucchini sliced 1/8″ thick
  • 8 oz mozzarella cheese shredded
  • 2 Tbsps parsley chopped to garnish

Instructions

  • Sprinkle zucchini slices with a tiny bit of salt, then set aside on paper towels.
  • In a medium bowl, stir together ricotta cheese, egg, Parmesan cheese, chopped spinach, garlic and onion powder. Stir really well to combine everything.
  • Lightly coat the inside of your crockpot with olive oil, then spread a couple of spoonfuls of tomato sauce onto the bottom.
  • Gently pat your zucchini slices dry with paper towels. This step helps prevent watery lasagna.
  • Layer your zucchini slices to cover the bottom.
  • Spread over 2 spoonfuls of ricotta mixture over those zucchini, then sprinkle a small handful of shredded mozzarella.
  • Repeat these layers until you've used all of your ingredients, then finish with a layer of shredded mozzarella on top.
  • Cover and cook on HIGH for about 4 hours.
  • Turn off the slow cooker and let stand for about 1 hour.
  • Sprinkle with freshly chopped parsley and enjoy!