Ingredients:

  • 1 Tbsp Olive Oil
  • 1 lb Ground Beef (80/20 lean)
  • 8 oz Italian Sausage (casings removed)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 28 oz can Low-Sugar Crushed Tomatoes (no-sugar-added)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt & Black Pepper, to taste
  • 4 medium Zucchini (approx. 850g), sliced lengthwise very thin
  • 1 Tbsp Salt (for drawing out moisture from zucchini)
  • 15 oz container Whole Milk Ricotta Cheese (well-drained)
  • 1 Large Egg, lightly whisked
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped
  • Salt & White Pepper, to taste
  • 2 cups Low-Moisture Shredded Mozzarella, divided

Instructions:

  1. Prepare Zucchini: Slice the zucchini lengthwise into very thin ribbons (approx. 1/8 inch / 3 mm thick). Place ribbons in a colander, sprinkle generously with 1 Tbsp salt, and let sit for 20 minutes to draw out excess moisture.
  2. Rinse and Dry Zucchini: Rinse the salted zucchini ribbons under cold water to remove the salt. Pat them aggressively dry using paper towels or a clean cloth. This step is crucial for preventing a watery lasagna.
  3. Make the Meat Sauce: Heat olive oil in a skillet over medium-high heat. Brown the ground beef and sausage, breaking it up as you go. Drain excess fat.
  4. Sauté Aromatics: Add diced onion to the skillet and cook until softened (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
  5. Simmer Sauce: Stir in crushed tomatoes, oregano, and basil. Bring to a simmer, then reduce heat and let it gently bubble for 10-15 minutes until it thickens slightly. Season generously with salt and pepper.
  6. Prepare Filling: In a separate bowl, combine the ricotta cheese, egg, Parmesan, and fresh parsley. Season with a pinch of salt and white pepper. Mix until just combined.
  7. Assembly Setup: (Optional but recommended) Line the slow cooker (6-Quart oval is ideal) with a large sheet of parchment paper, extending up the sides, for easier removal.
  8. Create the Base Layer: Spoon approximately 1.5 cups of the meat sauce into the bottom of the slow cooker and spread evenly.
  9. Layer the Zucchini: Place a single layer of dried zucchini ribbons over the sauce, overlapping slightly.
  10. Add Filling and Mozzarella: Spread half of the ricotta mixture over the zucchini layer. Sprinkle lightly with 1/2 cup of mozzarella.
  11. Repeat Layers: Add another 1.5 cups of meat sauce, followed by another layer of zucchini, the remaining ricotta, and another 1/2 cup of mozzarella.
  12. Final Layer and Cook: Top the entire lasagna with the remaining meat sauce and finish with the final 1 cup of mozzarella cheese. Cover and cook on LOW for 3.5 to 4 hours (PT4H). Avoid lifting the lid during cooking.
  13. Rest: Turn off the slow cooker, remove the lid slightly, and let the lasagna rest for 15 minutes. This allows the layers to set before serving.