Easy Crock-pot Zucchini Lasagna
Prep time
Cook time
Total time
Who doesn’t love lasagna? Its cheesy goodness is the essence of comfort food in my book. This easy crock-pot zucchini lasagna is healthy and so easy to make!
  • 3¼ cups of quality pasta sauce (or about 26 oz.)
  • 8 ounces organic cream cheese, room temperature
  • 1 container (15 ounces) whole ricotta cheese
  • Coarse sea salt and ground pepper
  • 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • 6 - 8 lasagna noodles
  • ¾ cup mozzarella cheese
  1. In a small bowl mix the cream cheese and the ricotta cheese. Salt and pepper to taste. (If your cream cheese isn't room temperature, you can always put these ingredients in a small sauce pan and stir over low heat until it's easy to combine.)
  2. Mix sliced zucchini with garlic and oregano in a separate small bowl.
  3. Pour half of the pasta sauce evenly over the bottom surface of your slow cooker.
  4. Place a single layer of lasagna noodles on top of the sauce, carefully breaking pieces as needed to make it "fit" in your slow cooker.
  5. Layer half of the cream/ricotta spread over the lasagna noodles followed by a layer of half of the seasoned zucchini.
  6. Repeat steps 4 and 5 to create another layer.
  7. Finish with a final layer of lasagna noodles. Top that with the remaining pasta sauce. Sprinkle mozzarella cheese on top.
  8. Cook on low heat for 4 hours.
Recipe by Thank Your Body at https://www.thankyourbody.com/recipe-easy-crock-pot-zucchini-lasagna/