Effortless Slow Cooker Zucchini Lasagna for Busy Nights

Last updated on July 10, 2024

Dive into this mouthwatering Slow Cooker Zucchini Lasagna, a low-carb, veggie-packed twist on the classic Italian dish that’s super easy to make and full of flavor!

Ever dreamt of a lasagna without the guilt? Enter the magical world of Slow Cooker Zucchini Lasagna! Juicy layers of zucchini, rich tomato sauce, and ooey-gooey cheese—sounds too good to be true, right? Stick around, because you won’t miss a single delicious detail. Say goodbye to oven drama and hello to hands-free cooking bliss!

Slow Cooker Zucchini Lasagna

slow cooker zucchini lasagna

Slow Cooker Zucchini Lasagna is a deliciously light and healthy twist on the classic lasagna dish. Using thin zucchini slices in place of traditional pasta, it retains all the flavors we love without the heaviness. Perfect for those who want simplicity and flavor packed into a comforting meal, and made ultra-convenient by the magic of the slow cooker.

  • Cooking Method: Slow Cooker
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Cuisine: Italian


  • 3 large zucchinis, thinly sliced
  • 1 pound ground beef
  • 1 jar (24 oz) marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Olive oil for greasing

Cooking Instructions

  1. Grease your slow cooker with a little olive oil to prevent sticking. Unless you believe in culinary chaos, then skip it. Just kidding don’t skip it.
  2. In a medium skillet, cook the ground beef over medium heat until browned. Drain excess fat, if any.
  3. Add marinara sauce to the cooked beef and stir well.
  4. In a mixing bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup Parmesan, basil, oregano, garlic powder, salt, and pepper. Stir until well blended.
  5. Spread a thin layer of the meat sauce at the bottom of the slow cooker. (Think of it as painting, Bob Ross would approve.)
  6. Place a layer of zucchini slices over the sauce. Cover with a layer of the ricotta mixture, then another layer of meat sauce. Repeat layers until ingredients are used up, finishing with a layer of meat sauce.
  7. Sprinkle the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese over the top.
  8. Cover and cook on low for 4 hours. Resist the urge to lift the lid. Nope, not even a peek!
  9. Turn off the slow cooker and let it sit covered for about 15 minutes before serving. This helps it set and tests your patience.
  10. Slice into generous portions and serve hot. Enjoy!


  • Alternative Ingredients: Swap beef for ground turkey or chicken. Vegetarian? Use lentils or mushrooms instead.
  • Garnishing Options: Fresh basil leaves, a sprinkle of red pepper flakes for heat, or a dash of truffle oil for richness.
  • Cooking Tips: Don’t slice the zucchini too thick; otherwise, it might not cook through properly. Too thin, and it might disappear into the lasagna ether.
  • Consider adding a layer of spinach or kale for extra greens. Popeye would be proud.

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