Directions
Prepare the zucchini by thinly slicing it lengthwise into noodle-like planks. A mandolin creates uniform slices, but a sharp knife works just as well.
Don't worry if some pieces are shorter than others.
In a medium bowl, create the creamy cheese filling by combining 1 cup (240 ml) of the mozzarella cheese, all of the ricotta cheese, Parmesan cheese, eggs, parsley, salt, and pepper.
Mix until smooth.
Begin assembling in your slow cooker by arranging a layer of zucchini planks on the bottom, overlapping them slightly. Evenly spread a rounded 1/2 cup (480 ml) of the cheese filling over the zucchini, followed by 1 cup (240 ml) of cooked meat and 2-3 tablespoons of pasta sauce.
Continue this layering process—zucchini, cheese, meat, sauce—until you have just enough zucchini planks left for a final top layer. A 6-quart slow cooker will yield 4-5 layers, while a 4-quart will have 6-8.
Before adding the final zucchini layer, spread any remaining cheese filling, meat, and sauce.
Place the last zucchini planks on top and sprinkle with the remaining 1 cup (240 ml) of mozzarella cheese.
Cover the slow cooker and cook on LOW for 6-8 hours, or until the lasagna is hot and bubbly.
Turn off the heat and let it rest for at least 30 minutes before serving. This allows the juices to settle, making it easier to slice.
