This amazing dish is filled with layers of flavor that the whole family will enjoy It is easy to make and is based on the classic Italian dish. Lasagna Just cook it up, top it off, and enjoy this with the family this Easy Zucchini Lasagna.
Why you will love the recipe
This recipe is great when you have zucchini pilling up and looking to make a tasty meal that the family will enjoy. You also are cooking it in the slow cooker so you that it is going to go slow so you can start it at lunchtime and it will be ready for dinner or you can start it in the morning and it will be ready when you get home this is what we tend to do with most are slow cooker meals is get it ready before work and they have it done for dinner. Don't pass up on this flavor it also has fewer calories than the traditional version it also it not going to heat up your house like the oven or at least like our oven does.
Ingredients needed to be able to make a lasagna:
Noodle: you are going to need a base to be able to make the layer of the lasagna. I have had some fun with different lasagnas which people have been very creative about that they use for noodles layers. See variations
Filling: most of the filling that I have tried is some kind of cheese mixed with spices and maybe some vegetables. This helped add most of the flavor most of the time.
Sauce: Sauce is what helps bring everything together and helps the flavors to mix
Variations:
- Can change the sauce that you are using Alfredo, marinara, and BBQ are a few options
- Can change the meat that you use chicken, beef, or no meat at all Think this is based on what you like.
- Change up the noodles that you are using in this case you are using zucchini if you want you could use eggplant or you could just use normal lasagna noodles
- Change up the cheese that you are using parmesan, mozzarella, ricotta, or parmigiana Reggiano
There are so many variations of lasagna that you can make. We had a get-together not too long ago everyone brought a different kind of lasagna. A few of the ones that we had were pepperoni, cream cheese, and fettuccine Alfredo. I think that is what cooking is about just having fun and trying new things.
Hints
You may want to use a mandolin to make it so that all the slices have the same thickness so that it will cook more evenly
How to get rid of too much last you can try using lemon juice or vinegar. I have used this trick for a few things but I haven’t had too many cusses with it on this one.
Make it not so watery:
- Salt and then wipe away the water in the zucchini
- Grill the zucchini or cook in some ways to remove the water before cooking to help remove the moisture
Recipe Ingredients
2 - 3 zucchini about 2 pounds
Salt
Cooking oil
12oz cottage cheese
1 packet of onion soup mix
1 tablespoon of garlic powder
2 cups cheeses cheese
2 cups of spinach
24 oz can of tomato sauce
Parmesan cheese for topping
Instructions
Slice up the zucchini into ¼-⅛ inch thick slices once sliced layout add salt on top to help draw out water so that the lasagna is not too watery leave out for about 5 minutes or till you are ready to start adding to the slow cooker
Wipe off the water and the salt to help make it so that the lasagna is not to water or salty
Rub down in side slow cooker dish with some cooking oil
Chop up spinach we tend to like it smaller than ¼ inch but chop it up more or less to taste
Mix cottage cheese, 1 ½ cheddar cheese other half cup is used for topping, onion soup mix garlic powder, and spinach tell it is combined well
Start by adding a spoonful of sauce to the bottom of the pan enough to cover then add sliced zucchini to cover the bottom then add a layer of cottage cheese mixture about 2 or 3 scoops, not to thick.
Repeat till you run out of ingredients normally about 3 layer
Normally any leftover sauce gets poured on top and zucchini get chopped up and placed on top as well
Start cooking on low for 6 hours or you can put us high and it will be about 3 hours
30 before eating add the rest of the cheese as topping
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Ingredients
Method
- Slice up the zucchini into ¼-⅛ inch thick slices once sliced layout add salt on top to help draw out water so that the lasagna is not too watery leave out for about 5 minutes or till you are ready to start adding to the slow cooker
- Wipe off the water and the salt to help make it so that the lasagna is not to water or salty
- Rub down in side slow cooker dish with some cooking oil
- Chop up spinach we tend to like it smaller than ¼ inch but chop it up more or less to taste
- Mix cottage cheese, 1 ½ cheddar cheese other half cup is used for topping, onion soup mix garlic powder, and spinach tell it is combined well
- Start by adding a spoonful of sauce to the bottom of the pan enough to cover then add sliced zucchini to cover the bottom then add a layer of cottage cheese mixture about 2 or 3 scoops, not to thick.
- Repeat till you run out of ingredients normally about 3 layer
- Normally any leftover sauce gets poured on top and zucchini get chopped up and placed on top as well
- Start cooking on low for 6 hours or you can put us high and it will be about 3 hours
- 30 before eating add the rest of the cheese as topping
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