Imagine diving into a classic Italian comfort food that's not only incredibly delicious but also surprisingly healthy! This Slow Cooker Zucchini Noodle Lasagna is about to revolutionize your dinner game, transforming the traditional pasta-heavy dish into a low-carb, vegetable-packed masterpiece that will have your taste buds dancing and your body thanking you. Say goodbye to heavy, greasy lasagna and hello to a lighter, more nutritious version that doesn't compromise on flavor or satisfaction!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 medium zucchinis, spiralized
- 1 lb ground turkey
- 1 jar marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- Salt and pepper to taste
Instructions
- Prepare zucchini noodles by using a spiralizer to create thin, pasta-like strands from the zucchinis. Place spiralized zucchini on paper towels and lightly salt to draw out excess moisture. Let sit for 10 minutes, then pat dry with additional paper towels.
- In a large skillet, brown ground turkey over medium-high heat, breaking it into small crumbles. Season with salt and pepper. Drain any excess fat and mix with marinara sauce.
- In a separate mixing bowl, combine ricotta cheese, egg, and 1/4 cup of Parmesan cheese. Mix thoroughly and season with a pinch of salt and pepper.
- Lightly grease the inside of your slow cooker with cooking spray to prevent sticking.
- Begin layering the lasagna by spreading a thin layer of meat sauce on the bottom of the slow cooker.
- Add a layer of zucchini noodles, slightly overlapping to create full coverage.
- Spread a layer of the ricotta cheese mixture over the zucchini noodles.
- Sprinkle a portion of mozzarella cheese over the ricotta layer.
- Repeat the layering process: meat sauce, zucchini noodles, ricotta mixture, and mozzarella cheese until all ingredients are used, ending with a final layer of mozzarella on top.
- Sprinkle remaining Parmesan cheese over the top layer.
- Cover slow cooker and cook on low setting for 4 hours, until zucchini is tender and cheese is melted and bubbly.
- Once cooking is complete, let the lasagna rest for 15-20 minutes before serving to allow it to set and make cutting easier.
- Serve hot, garnishing with fresh basil or parsley if desired.
Tips
- Moisture is the Enemy: The key to preventing a watery lasagna is thoroughly drying your zucchini noodles. After spiralizing, generously salt the noodles and let them sit for 10-15 minutes to draw out excess water, then pat completely dry with paper towels.
- Layer Like a Pro: Create even layers and slightly overlap the zucchini noodles to ensure full coverage and a beautiful presentation.
- Cheese Selection Matters: Use full-fat ricotta and mozzarella for the best texture and flavor. The egg helps bind the ricotta mixture and creates a more cohesive layer.
- Resting is Crucial: Allow the lasagna to rest for 15-20 minutes after cooking. This helps the layers set and makes cutting and serving much easier.
- Customize Your Protein: While this recipe uses ground turkey, you can easily substitute with ground beef, chicken, or even make it vegetarian with plant-based meat alternatives.
- Garnish for Extra Flavor: Fresh basil or parsley sprinkled on top can add a bright, fresh note to the finished dish.
- Make-Ahead Friendly: This lasagna can be prepared in advance and stored in the refrigerator before cooking, making it perfect for meal prep or busy weeknights.
Nutrition Facts
Calories: 433kcal
Carbohydrates: 14g
Protein: 35g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 50mg
