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Thai Slow-Cooker Zucchini Lasagna
4.7 from 9 votes

Thai Slow-Cooker Zucchini Lasagna

This healthy, low-carb, and gluten-free Thai-inspired lasagna is a weeknight meal the whole family will love.

Prep Time
25 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 55 mins
Servings: 8 People
Calories: 341 kcal
Course: Dinner
Cuisine: Thai

Ingredients

For The Zoodles:
  • 4 zucchini large
  • 1 tablespoon salt
For The Lasagna:
  • 2 tablespoons coconut oil
  • 1 pound ground turkey I used 99% fat-free, extra-lean
  • 1 cup onion diced
  • 1 tablespoon + 2 teaspoons garlic minced, fresh
  • 1/2 tablespoon ginger minced, fresh
  • black pepper
  • 1 cup coconut milk light
  • 1/4 cup peanut butter natural creamy
  • 1/4 cup soy sauce reduced-sodium
  • 2 tablespoons coconut sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice fresh
  • 1 tablespoon fish sauce
  • 1-2 tablespoons sriracha
  • 15 ounces ricotta cheese light
  • 1 egg large
  • 1/2 cup cilantro roughly chopped
  • 2 cups Napa cabbage roughly chopped
  • 1/2 cup water chestnut diced
  • 8 ounces mozzarella cheese grated (about 2 tightly packed cups)
  • 1 red bell pepper diced, large
For Garnish:
  • cilantro diced
  • green onion diced
  • peanuts diced, roasted
  • bean sprout roughly chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using a mandoline, slice the zucchini into thin slices, about 1/8-inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with the salt (it's okay if some zoodles overlap on the pan).
  3. Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
  4. While the zoodles cook, heat the coconut oil over medium-high heat in the large pan. Add in the ground turkey, diced onion, garlic, ginger, and a pinch of pepper. Cook until the onion is soft and the turkey is browned, about 10-12 minutes, making sure to break up the turkey as it cooks.
  5. Once cooked, add in the coconut milk, peanut butter, soy sauce, coconut sugar, rice vinegar, lime juice, fish sauce and 1 tablespoon of the sriracha. Bring to a boil and boil for 3 minutes, stirring very often so the bottom doesn't burn. Then, reduce the heat to medium and simmer until the sauce is thick and creamy and begins to reduce, about 2-4 minutes. Stir occasionally so it doesn't burn. Adjust sriracha to taste. Set aside
  6. Once the zoodles are cooked, transfer them to a long piece of paper towel, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with a fresh layer of paper towel on top. Set aside.
  7. In a medium bowl, use a fork to beat together the ricotta cheese, egg, and another pinch of pepper. Set aside.
To layer:
  1. Spray the bottom of a 7-quart slow cooker with cooking spray. Spread in half of the turkey mixture evenly. Then, layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the ricotta mixture. Gently spread out the ricotta to "seal in" in the zoodles.
  2. Sprinkle half the cilantro on, followed by half the cabbage and half the water chestnuts. Finally, sprinkle with half the mozzarella cheese. 
  3. Repeat the layers once more, except only use half of the remaining mozzarella cheese on top. Then, add the diced red pepper on top of the last layer of mozzarella. 
  4. Cover your slow cooker and cook on low for 4-5 hours, or until everything is melted and the sides of the lasagna are brown. Sprinkle on the remaining cheese and let stand, covered, until melted.
  5. Sprinkle with the garnishes and DEVOUR!

Notes

  • If you want to make a 9x13 and bake it in the oven you can PROBABLY base it off THIS RECIPE. I have not tested this before, but all the ratios are the same.

Nutrition Information

Calories 341kcal (17%) Carbohydrates 15.5g (5%) Protein 31.2g (62%) Fat 17.1g (26%) Saturated Fat 10.1g (51%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 1.7g (9%) Cholesterol 76.7mg (26%) Sodium 1634.1mg (68%) Potassium 338.5mg (7%) Fiber 2.6g (10%) Sugar 7.6g (15%) Vitamin A 2055IU (41%) Vitamin C 45mg (50%) Calcium 201mg (20%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8 People

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 15.5g 5%
Protein 31.2g 62%
Fat 17.1g 26%
Saturated Fat 10.1g 51%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1.7g 9%
Cholesterol 76.7mg 26%
Sodium 1634.1mg 68%
Potassium 338.5mg 7%
Fiber 2.6g 10%
Sugar 7.6g 15%
Vitamin A 2055IU 41%
Vitamin C 45mg 50%
Calcium 201mg 20%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.