Zucchini Lasagna in the Crockpot is a creamy and cheesy noodle-free Low Carb Lasagna. This Lasagna is Gluten Free, Vegetarian and Low Carb as its made with Veggie Noodles. This is Lasagna made in the slow cooker so its super easy and effortless.
Slice Eggplant and Zucchini into thin noodle slices using a Mandolin Slicer. Season them with Salt and Pepper and let rest for 10 minutes. If you donot like Eggplant, skip it and use Zucchini or Yellow Squash instead. After 10 minutes, drain the released water and soak out the excess water by dabbing a paper towel over it
In a separate bowl, combine shredded Mozzarella Cheese, Ricotta Cheese and Parmesan Cheese. Also, combine Italian Seasoning, Salt and Pepper with the Cheese mixture. Keep it aside.
Grease the inside of the Crockpot with Olive Oil. Layer the Lasagna. Start with the veggie noodles, followed by the Three Cheese Mixture, followed by Marinara Sauce and finally a layer or Mozzarella Cheese. Repeat until you use up all the veggie noodles. Top with shredded Mozzarella Cheese. Cover with a lid and slow cook on High for 4 hours or on Low for 8 Hours
After the Lasagna gets cooked, garnish with chopped Parsley and keep in warm mode until you cut it up and serve.
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Notes
You can skip Eggplant and use Zucchini or Yellow Squash.