Want to eat a healthier (and delicious) version of lasagna? Try this zucchini noodle lasagna roll-ups recipe in your slow cooker (or your oven). You’ll be surprised at how you won’t even miss the noodles.
Just yesterday my sister-in-law, Ashley, showed me a recipe for zucchini lasagna roll-ups. I immediately knew that I had to try something similar in the slow cooker. I loved the idea of using strips of low calorie zucchini as the noodles. I am so pleased to tell you that it worked! And not only that, it is simply delicious. I know that you’re going to love this healthy, meatless, summer slow cooker meal.
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First you’ll start with some softened cream cheese and mix it up with cottage cheese (or ricotta) and mozzarella and parmesan cheese. I love this mixture and could eat it plan. In fact I did just a little bit. Then you’ll slice the zucchini into long thin strips. This part is a little tricky because the zucchini is circular so the edges are kind of hard to get just right. But just do your best. You’ll spread some of the cheese mixture over the zucchini strips and then roll them up and place them in a slow cooker or 9 x 13 pan that has some spaghetti sauce in the bottom. Cook on high for 2 hours or on low for 4 or in your oven for about 30 minutes. I’m opting not to turn on my oven today since it is literally 100 degrees at this moment.
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For this recipe (and many others) I simply love using my Casserole Crock. It is a slow cooker that is shaped like a 9 x 13 inch pan. It is perfect for casseroles and lasagna and desserts. It’s pretty affordable too! I really think that you need this in your kitchen. 🙂
Some recipes that are perfect for this crockpot are:
And more recipes for the casserole crock here…
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Zucchini Lasagna Roll-Ups (Slow Cooker or Oven)
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4-6 servings 1x
Description
Want to eat a healthier (and delicious) version of lasagna? Try this zucchini noodle lasagna roll-ups recipe in your slow cooker (or your oven). You’ll be surprised at how you won’t even miss the noodles.
Ingredients
- 4 oz softened cream cheese
- 1 cup cottage cheese or ricotta cheese
- 1 cup mozzarella cheese
- 1 cup Parmesan
- 4 medium zucchini
- 1 (24 oz) can spaghetti sauce
Instructions
- In a medium bowl, mix the cream cheese, cottage cheese, mozzarella and Parmesan cheese together. Set aside.
- Bring a large pot of water to boil. You will only need 2 inches of water in the bottom of the wide pot.
- While water is heating up peel the zucchini. Cut the zucchini into long quarter inch strips. This is a little tricky but do your best. Place the long thin strips of zucchini, a few at a time, into the boiling water. Leave in the boiling water for 3 minutes and then remove. Do this with all the zucchini.
- Pour half of the spaghetti sauce in the bottom of a casserole crock or a 6 quart oval slow cooker and spread it around. Or if you’re baking in the oven spread the sauce in the bottom of a 9 x 13 inch pan.
- Spread some of the cheese mixture on the zucchini strips and then roll up the strips and place in the pan or slow cooker. Repeat until all the zucchini and cheese has been used.
- Pour the rest of the spaghetti sauce over the top of the zucchini roll ups. Cover the slow cooker and cook on HIGH for 2 hours or on LOW for 4 hours. Or if using the oven bake at 350 for 30 minutes.
- If desired, sprinkle with additional Parmesan and serve.
Notes
I use my casserole crock slow cooker for this recipe.
Want more ideas for a slow cooker summer? Check out 100 Days of Slow Cooker Summer and stay cool this summer by using your crockpot every single day!
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Thanks for the shout-out for Casserole Crock Saturdays! I can’t wait to feature this recipe; it sounds amazing.
you’re welcome!!
Like lightened-up lasagna (or the rolled noodle version – with a name I forget)! I love the idea of using the slow cooker for the zucchini noodles.
exactly!