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Slow Cooker Vegetable “Pasta” Lasagna

by Livestrong_Recipes  |  Oct 17, 2018

Slow Cooker Vegetable “Pasta” Lasagna
Photo Credit: Arthur Bovino
  1. PREP
  2. 20 m
  • COOK
  • 02 m
  • 22 m

This vegetable “pasta” lasagna features thin sheets of zucchini layered with garlic, tomato sauce and Parmesan. Low in calories, zucchinis are an excellent source of antioxidants and vitamin C.



  • 2 medium zucchini
  • 4 clove garlic
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 10 oz Crushed Tomatoes
  • 3/4 cup Shredded Parmesan
  • 1/2 cup Pistachio flour


1 Spray the bottom of the slow cooker with olive oil or vegetable oil spray. Slice zucchinis very thin, about 1/16-inch thick, then cut in half.
2 Arrange a bottom layer of zucchini across the entire length of the slow cooker. Use a spoon to lightly spread sauce evenly across the surface of the zucchini slices. Evenly scatter paper-thin slices of garlic across the surface of the layer.
3 Mix ½ cup shredded Parmesan and ground pistachios into a bowl. Evenly scatter a thin layer of Parmesan-pistachio mixture across the entire surface of the sauce-covered zucchini slices.
4 Cover with a new layer of zucchini slices and repeat the sauce, garlic and Parmesan-pistachio layers.
5 Repeat until you run out of ingredients.
6 Cover and cook for 2 to 3 hours on medium heat.
7 Remove a portion 2 slices wide and a half length long at a time. Sprinkle with Parmesan and serve.