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Slow Cooker Vegetable “Pasta” Lasagna

by Livestrong_Recipes  |  Mar 3, 2017

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

INGREDIENTS

SERVES 4

  • 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

DIRECTIONS

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.