Description
A cozy, lighter spin on classic lasagna made with tender zucchini, creamy ricotta, savory marinara, and gooey mozzarella, all cooked in a crockpot.
Ingredients
Scale
- 3 medium zucchinis, sliced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a medium bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Spoon a thin layer of marinara sauce onto the bottom of the crockpot.
- Arrange a layer of zucchini slices over the sauce.
- Dollop a portion of the ricotta mixture over the zucchini layer.
- Scatter shredded mozzarella over the ricotta.
- Continue layering zucchini, ricotta, and mozzarella until ingredients are used up. Finish with marinara and a sprinkle of mozzarella and Parmesan.
- Set the crockpot to low and cook for 240-300 minutes, or until zucchini is tender and cheeses are melted.
- Serve warm, garnished with Parmesan and basil if desired.
Notes
For a crisper top, transfer the cooked lasagna to a baking dish and broil for 2-3 minutes. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: zucchini, lasagna, crockpot, vegetarian, comfort food