Slow Cooker Zucchini Lasagna

Winter is the perfect time for two of my favorite things: hot yoga and comfort food!! Whenever it gets cold out, I love the idea of lasagna, but I never want to put the work in… until I discovered that you can make lasagna in a slow-cooker! Game changer!

This lightened up version has pasta and cheese, of course, but there isn’t any heavy cream or greasy meat in there. Instead I gave it a boost of veggies with thin strips of zucchini layered with the lasagna noodles. Honestly, even traditionalists can get on board with these flavors. SO delicious!

Ingredients

• 3-4 zucchini, very thinly sliced

• 1.5-2 jars of tomato sauce

• 1/2 cup shredded mozzarella

• 15 oz low moisture ricotta cheese

• 1/2 cup parmesan

• no boil lasagna sheets

• 1 cup shredded mozzarella (for on top)

Instructions

1. Wash your zucchini and thinly slice them lengthwise. The thinner the better!

2. Add ricotta, ½ cup mozzarella and parmesan to a bowl. Stir to combine.

3. Spoon tomato sauce into the bottom your slow-cooker.

4. Add a layer of zucchini, followed by a layer of lasagna sheets.

5. Spread the ricotta mixture over the pasta sheets. It won’t cover every bit of the pasta sheets and that’s okay.

6. Spoon more tomato sauce on top of that.

7. Layer again with zucchini, lasagna sheets, ricotta mixture, zucchini, lasagna sheets, ricotta, etc.

8. Top with sauce and the reserved cup of mozzarella cheese.

9. Cover and cook on high for 3-4 hours.

10. Serve warm!