Crockpot Chicken Zucchini Lasagna - Easy and Healthy

Who doesn't Love Lasagna? Saucy, Cheesy, Delicious and Oh! way too many calories right... Wrong, not with this Crockpot Chicken Zucchini Lasagna.

No need to feel guilty eating this tasty Lasagna. This Crockpot Lasagna is loaded with veggies and lean protein.

Once Monday rolls around life gets busy real fast, and trying to think of meals that are quick and easy to prepare for yourself or your family is not easy. This Crockpot Chicken Zucchini Lasagna does the trick.

I love using my crockpot. You just add in your favorite ingredients and let it slow cook all day while you are at work or play. There is nothing better than walking in the door after a long day at work and having your home smell like an amazing Italian restaurant and you didn't even step foot into the kitchen yet.

What Kitchens tools do you need for this Recipe?

You will need a Crockpot. I used an 8 Quart Crockpot for this recipe as I like to have a lot of leftovers. You can use a smaller crockpot, you may just have to break your lasagna noodles to fit into a smaller crockpot nicely.

Do I have to cook the Lasagna Noodles First?

No, this is a no bake no boil recipe. That is why I love this recipe. You will take the uncooked lasagna noodles and layer them in your crockpot-slow cooker uncooked. It is hard to believe they will come out soft and fully cooked but they do, it is a magical think!

How long does it take to make this?

This Slow Cooker - Crockpot Lasagna can be set to slow cook for 6-7 hours. If you want to cook it quicker you can slow cook it for 4 hours and switch to high for 1 additional hour and be ready to eat in 5 hours.

Can I use Cottage Cheese in place of Ricotta Cheese?

You sure can, if you don't have Ricotta Cheese on hand or just want to use a cheese with less fat and lower calories this is a great swap. Cottage Cheese has a similar taste just not as creamy. Cottage Cheese has 81 calories and 1 gram of fat compared to an equal serving of Part Skim Ricotta Cheese which has 171 calories and 10 grams of fat.

Can I make this Recipe without Meat?

Sure, swap the Chicken for another Veggie like Sliced Eggplant, Carrots or even Sweet Potatoes.

How do I slice the Veggies?

I used a Mandoline which is a very easy to use, handy kitchen tool. Don't forget to watch the video below. If you don't own a Mandoline yet just use a sharp knife to slice your veggies lengthwise.

Are you a Weight Watcher?

I am a lifetime member of Weight Watchers and like to try and point out all of my recipes. This Crockpot Chicken Zucchini Lasagna is about 4 Smartpoints for a one cup serving. I am following the new WW Purple Plan and literally ate this Lasagna 3 days in a row for Dinner with a side salad and lost 2 pounds this week so this is going on my favorites list. If you want to see the new WW food lists just click here.

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Want to make some homemade Breadsticks for dipping in the Sauce?

Check out this easy 2 Ingredient Homemade Dough Recipe.

3 Quick Crockpot-Slow Cooker Tips

1: Use a Slow Cooker Liner for mess free cleaning and cooking. Using a liner will make cleaning up quick and easy. When cooking is done just remove the liner and throw it out.

2: If you don't have a liner and are ready to clean your pot use white vinegar and baking soda to remove stubborn stains. This will make cleaning easier and your crockpot-slow cooker will be spotless.

3: Keep your lid closed when cooking unless your recipe requires you to add an ingredient or stir. Every time the lid is opened, the heat inside is released and the crockpot-slow cooker can then take another 30 minutes to get the temperature back to where it was.

Ingredients:

• 1 Tablespoon of Olive Oil
• 2 Garlic Cloves Minced
• 2 Tablespoons of Parsley
• 4 Zucchini's sliced lengthwise with a Mandoline
• 1 Lb of Ground Chicken Chopmeat
• 3 ½ Cups of Marinara Sauce (I used Rao's Sensitive Marinara Sauce)
• 1 Cup of Chicken Broth
• 15 Ounces of Part-Skim Ricotta Cheese
• 1 Box of Ronzoni Healthy Harvest 100% Whole Grain Lasagna Noodles
• 1 Cup of Low Fat Shredded Mozzarella

Preparation Instructions:

1: In a large skillet over medium heat, saute the minced garlic and olive oil for about 2-3 minutes. Add in the ground chicken chop meat and cook for about 10 minutes. Then set aside in a separate bowl.

2: In a large bowl combine the Ricotta cheese with the Parsley and blend together.

3: Give your Crockpot a Spritz of Olive Oil to coat the bottom and sides so there is no sticking.

4: Take about a ¼ cup of the Marinara Sauce and spread it on the bottom of your crockpot, this is your first layer.

5: Add a layer of the uncooked lasagna noodles on top of the marinara sauce. You may have to break a couple of them to cover the entire crockpot as they will not fit perfectly since the pot is oval.

6: Add a layer of the Sautéed Chicken Chopmeat

7: Add one layer of Zucchini Slices on top of the chicken chop meat.

8: Add a couple of Dollops of the Ricotta Cheese with a sprinkle of the Mozzarella Cheese and some additional Marinara Sauce.

9: Repeat layers in this order until all of the ingredients are used up ending with adding in any remaining Marinara Sauce and the Chicken Broth. Make sure everything is covered in sauce.

10: Cover and cook on the low and slow setting for 6-7 hours. If you want to shorten the cook time by a few hours cook the lasagna on the low setting for 4 hours and do the last hour on high.

11: Garnish with Parmesan Cheese and Parsley and serve..yummy

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