Go Back
+ servings
Slow Cooker Beef Zucchini Lasagna Recipe
Print Pin
5 from 1 vote

Slow Cooker Beef Zucchini Lasagna Recipe

Take a bite out of this slow cooker lasagna dish - the Paleo substitutions make it a perfect weeknight family meal!
Course Main Course
Cuisine American
Keyword lasagna, slow cooker, zucchini
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 4 people
Calories 531kcal
Cost 10

Ingredients

Instructions

  • Heat olive oil in a skillet over medium-high heat.
    2 tbsp. olive oil
  • Cook the garlic and onion for 1 to 2 minutes.
    2 garlic cloves, 1 onion
  • Add the beef and cook until browned, about 4 to 5 minutes.
    1 lb. ground beef
  • Add in the diced tomatoes, bell pepper, oregano, basil, parsley, and tomato paste.
    1 bell pepper, 2 cups tomatoes, 2 tsp. dried oregano, ¼ cup fresh basil, 1 tbsp. fresh parsley, 2 tbsp. tomato paste
  • Cook everything while stirring for 3 to 4 minutes.
  • Pour in the tomato sauce, stir everything, and season to taste with salt and pepper to complete the lasagna sauce.
    4 cups tomato sauce, Sea salt and freshly ground black pepper
  • Alternate layers of zucchini and eggplant topped with lasagna sauce in a slow cooker.
    2 medium zucchini, 1 medium eggplant
  • Finish with one last layer of lasagna sauce, top with fresh basil, cover, and cook on low for 4 to 6 hours.

Nutrition

Calories: 531kcal | Carbohydrates: 40g | Protein: 28g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1471mg | Potassium: 2146mg | Fiber: 13g | Sugar: 24g | Vitamin A: 3021IU | Vitamin C: 96mg | Calcium: 183mg | Iron: 8mg