SLOW-COOKER ZUCCHINI LASAGNA
Surprise the whole table with our Slow-Cooker Zucchini Lasagna. Our Slow-Cooker Zucchini Lasagna is a delicious twist on a classic family favorite.
Provided by My Food and Family
Categories Pasta
Time 5h50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise into 1/4-inch-thick slices; place in large resealable plastic bag. Add cornstarch; seal bag. Shake bag gently to evenly coat zucchini with cornstarch.
- Mix egg, ricotta, 1/2 cup Parmesan and 2 Tbsp. basil until blended.
- Spread 1/2 cup pasta sauce onto bottom of slow cooker sprayed with cooking spray; cover with layers of 1/4 of the zucchini, 2/3 cup ricotta mixture and 1/2 cup mozzarella. Repeat layers twice. Top with layers of remaining zucchini, pasta sauce and cheeses. Cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 2 to 3 hours). Transfer lasagna (in removable liner) from slow cooker to wire rack. Let stand, covered, 30 min. to allow lasagna to set. Sprinkle with remaining basil.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 6 g, Protein 16 g
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