Who doesn’t love lasagna? Its cheesy goodness is the essence of comfort food in my book. But I don’t really like the work involved in making lasagna… and that’s why I love this recipe. Delicious, full of good-for-you fats, delicious zucchini, and it’s super easy to boot. That’s my kind of recipe.
As far as the lasagna noodles, choose the kind that best fit your food philosophy. Sprouted lasagna noodles are a great option if you can make (or find) them. And if you’re gluten-free you could use rice noodles (like these). Of course if you are dairy intolerant, this may not be your kind of recipe… which is too bad. You may be able to make some good substitutions, but don’t ask me what those are because I’d hate to feel like a traitor to my yummy cheesy friend. Okay?
A note on the ingredients
You could not-so-easily make many of these ingredients your self. Homemade pasta sauce, homemade ricotta cheese, homemade cream cheese, homemade lasagna noodles…. it’s all possible! (And if you click on any of the previous links it will take you to some of my favorite recipes). But doing it all yourself does take out some of the “ease” in this easy crock-pot zucchini lasagna. I’d rather spend that time with my family, but I do make sure to buy the highest quality ingredients… which means READING LABELS. Don’t buy it if you can’t pronounce what’s in it, okay? Okay.
- 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
- 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.)
- Mix sliced zucchini with garlic and oregano in a separate small bowl.
- Pour half of the pasta sauce evenly over the bottom surface of your slow cooker.
- 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.
- Layer half of the cream/ricotta spread over the lasagna noodles followed by a layer of half of the seasoned zucchini.
- Repeat steps 4 and 5 to create another layer.
- Finish with a final layer of lasagna noodles. Top that with the remaining pasta sauce. Sprinkle mozzarella cheese on top.
- Cook on low heat for 4 hours.
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