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August 9, 2016

Slow Cooker Zucchini Noodle Lasagna

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Slow Cooker Zucchini Noodle Lasagna: an easy recipe for a red sauce lasagna with gooey cheese, spicy sausage and sliced zucchini that is used in place of noodles all made in your crockpot!

Pin this recipe for later!

Slow Cooker Zucchini Noodle Lasagna: an easy recipe for a red sauce lasagna with gooey cheese, spicy sausage and sliced zucchini that is used for the noodles all made in your crockpot!

Slow Cooker Zucchini Noodle Lasagna

Because it’s the season of all things ZUCCHINI and my mother-in-law gifted me with 2 large zucchinis I decided I needed to make a lasagna that uses sliced zucchini in place of the noodles. It’s crazy because I didn’t even miss the the noodles! I loved the tender pieces of zucchini which soaked up all the yummy sauce. The total bonus of making Slow Cooker Zucchini Noodle Lasagna is that it’s made in the slow cooker instead of the oven. This time of year it’s pretty darn hot and my air conditioner is working full time. There is no way that I want to turn on my oven for an hour.

Pin this recipe for later!

Slow Cooker Zucchini Noodle Lasagna: an easy recipe for a red sauce lasagna with gooey cheese, spicy sausage and sliced zucchini that is used for the noodles all made in your crockpot!

Other Zucchini Recipes

If you’re drowning in a garden full of zucchini, here are some of my other recipes you may want to try:

  • Slow Cooker Zucchini Lasagna Roll-Ups
  • Creamy Basil Pesto Hummus Zucchini
  • Slow Cooker Chicken Curry with Zucchini Ribbons
  • Slow Cooker Sour Cream Chocolate Zucchini Bread
  • Zucchini Linguine

And some more recipes from other talented food bloggers:

  • The Best Chocolate Zucchini Cake from Mel’s Kitchen Cafe
  • 5-Ingredient Zucchini Fritters from Just a Taste
  • Spicy Zucchini Soup from Simply Recipes
  • Loaded Chicken Enchilada Zucchini Boats from Averie Cooks

How to get liquid out of sliced zucchini

One thing that I noticed when I made this lasagna the first time was how much liquid was on the bottom of the slow cooker. The zucchini releases a lot of water while it is cooked and can make your lasagna a soupy mess. For the best results I recommend salting your zucchini using the method in the video below to get all the excess liquid out of the zucchini. This video is from the cookbook, 23 Zucchini and from the blog The Perfect Pantry.


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Slow Cooker Zucchini Noodle Lasagna


  • Author: 365 Days of Slow Cooking
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 6-8 servings 1x
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Description

Slow Cooker Zucchini Noodle Lasagna: an easy recipe for a red sauce lasagna with gooey cheese, spicy sausage and sliced zucchini that is used for the noodles all made in your crockpot!


Ingredients

Units Scale
  • 2 medium zucchini (sliced into quarter inch rounds)
  • 8 oz cream cheese
  • 1 cup cottage cheese
  • 1 cup Parmesan cheese
  • 1 (12 oz) roll of ground sausage, browned and drained of excess grease
  • 1 (24 oz) jar of pasta sauce

Instructions

  1. Take the zucchini and place in a strainer. Salt the zucchini rounds with a pinch of salt and let sit for about 15-20 minutes. The water from the zucchini will drip out of the strainer so make sure you have a bowl underneath the strainer. Rinse off the zucchini and dry with a towel. You can see how to do this in the video above.
  2. In a medium bowl, combine cream cheese, cottage cheese and Parmesan cheese. Use a hand mixer to mix until smooth.
  3. In a 6 quart slow cooker or casserole crock layer half of the zucchini in the bottom.
  4. Combine the browned sausage and pasta sauce together. Spread half of the pasta sauce on top and half of the cheese mixture. Then repeat the layers (the rest of the zucchini, pasta sauce and cheese mixture).
  5. If desired sprinkle with additional Parmesan cheese.
  6. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

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Slow Cooker Zucchini Noodle Lasagna: an easy recipe for a red sauce lasagna with gooey cheese, spicy sausage and sliced zucchini that is used for the noodles all made in your crockpot!

 

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8 Comments Filed Under: All Recipes, Healthy, Sausage, Pasta, Summer, Slow Cooker Tagged With: 4-6 hours, 5 stars

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Comments

  1. caroline says

    September 17, 2016 at 4:00 pm

    Have you tried freezing this?

    Reply
    • Karen says

      September 19, 2016 at 10:37 am

      nope, I’d be nervous on how the cheese mixture and the zucchini would freeze.

      Reply
  2. Muriel says

    September 3, 2016 at 12:05 pm

    Just an observation. You don’t have any instructions in your recipe as to what to do with the sausage other than to brown it. Although most of us would assume to mix into the pasta sauce.

    Reply
    • Karen says

      September 6, 2016 at 9:55 am

      oops!! I’ll fix it 🙂 Thanks for the heads up.

      Reply
  3. Sarah Edwards says

    August 28, 2016 at 7:50 pm

    i dont own a slow cooker. how would i bake this in the oven?

    Reply
    • Karen says

      August 29, 2016 at 10:46 am

      I’d bake it at 350 for about an hour.

      Reply
  4. Andrea ( aka rokinrev) says

    August 11, 2016 at 11:24 am

    Should you want, sneak a little…or a lot…of tofu into the cheese mix and leave out the meat from the pasta sauce mixture

    Reply
    • Lynn says

      August 28, 2016 at 9:02 am

      Or use veggie meat crumbles

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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