Ingredients
Scale
Meat Sauce:
- 1 lb (450g) ground beef (or Italian sausage)
- 1 can (24 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 tsp dried Italian seasoning
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Zucchini Layers:
- 4 medium zucchini, sliced lengthwise into ¼-inch thin strips
- 1 tsp salt (for drawing out moisture)
Cheese Filling:
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- Salt and pepper to taste
Topping:
- 2 cups (225g) shredded mozzarella cheese, divided
Instructions
- Prep the zucchini. Slice zucchini lengthwise into ¼-inch strips. Lay them flat on paper towels, sprinkle with salt, and let sit for 15–20 minutes. Pat completely dry to remove excess moisture. This step is critical to prevent a watery lasagna.
- Brown the meat. In a large skillet over medium-high heat, cook the ground beef and diced onion together until the meat is fully browned, about 7–8 minutes. Drain excess fat. Add garlic and cook 1 minute more.
- Make the sauce. Stir in crushed tomatoes, tomato paste, Italian seasoning, basil, oregano, salt, pepper, and red pepper flakes (if using). Simmer on low for 5 minutes. Remove from heat.
- Mix the ricotta filling. In a bowl, combine ricotta, egg, Parmesan, garlic powder, parsley, salt, and pepper. Stir until smooth and well blended.
- Layer in the slow cooker. Lightly grease the slow cooker insert with cooking spray. Build your layers in this order:
- Spread ½ cup of meat sauce on the bottom
- Add a layer of zucchini strips, slightly overlapping
- Dollop and spread half the ricotta mixture
- Sprinkle ½ cup mozzarella
- Add another layer of meat sauce
- Repeat layers until ingredients are used up, finishing with meat sauce on top
- Add final cheese. Sprinkle the remaining mozzarella evenly over the top layer.
- Cook. Place the lid on the slow cooker. Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the zucchini is tender and the cheese is melted and bubbly.
- Rest before serving. Turn off the slow cooker and leave the lid slightly ajar for 15–20 minutes. This allows excess moisture to evaporate and helps the lasagna set for cleaner slices.
- Serve. Scoop into bowls or plates. Garnish with fresh basil or extra Parmesan if desired.
Notes
- Moisture control is key. Zucchini releases a lot of water during cooking. Salting and patting dry beforehand — and resting after cooking — are the most important steps for avoiding a watery result.
- Make it ahead. This lasagna reheats beautifully. Store leftovers covered in the fridge for up to 4 days.
- Swap the protein. Ground turkey, chicken, or a meatless marinara all work well in place of ground beef.
- Add veggies. Sliced mushrooms, spinach, or bell pepper can be layered in with the zucchini for extra nutrition.
- Freezer friendly. Let cool completely, portion into individual servings, and freeze for up to 2 months. Reheat covered in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes (on LOW)
- Category: Dinner, Main Dish
- Method: Slow Cooking
- Cuisine: American, Italian
- Diet: Gluten-Free, Low-Carb