What’s For Dinner? Crock Pot Zucchini Lasagna

As soon as school and sports begin in my house, we are non-stop until January. For me, this means finding healthier alternatives for my crock pot. I need to use the crock pot daily in order for my house to function during this busy time of year, although a lot of “traditional” crock pot recipes tend to call for processed ingredients. So I have been on the hunt for cleaner crock pot meals that will meet my need for healthy, clean food, as well as my kids tastes buds! This one was a hit!! Make sure to be aware of reading all of your ingredients when you are using jars of pasta sauce or other store-bought items. If you don’t know an ingredient, don’t eat it! Make sure to check sugar as well, better yet, if you have the time, make your own homemade sauce for this recipe!

Happy Back to School Week!!!

🙂 Jenn


Recipe adapted from Love Your Body

3¼ cups of quality pasta sauce (or about 26 oz.)
8 ounces organic cream cheese, room temperature
1 container (15 ounces) whole ricotta cheese
Coarse sea salt and ground pepper
2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly
1 garlic clove, minced
2 teaspoons dried oregano
¾ cup mozzarella cheese


In a small bowl mix the cream cheese and the ricotta cheese. Salt and pepper to taste. (If your cream cheese isn’t room temperature, you can always put these ingredients in a small sauce pan and stir over low heat until it’s easy to combine.)
Mix sliced zucchini with garlic and oregano in a separate small bowl.
Pour half of the pasta sauce evenly over the bottom surface of your slow cooker.
Layer zucchini noodles, then layer of the cream/ricotta spread more of the seasoned zucchini.
Repeat create another layer, once finished
Top that with the remaining pasta sauce. Sprinkle mozzarella cheese on top.
Cook on low heat for 4 hours.


*Picture from SayYes.com

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