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Deep Dish Zucchini Lasagna in the Crockpot

July 19, 2012 By Johnna 7 Comments

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Yep, still on the zucchini kick over here…and I will be as long as the lovely people in my life keep sharing the bounty of their gardens with me.  Love zucchini!

My latest obsession is Deep Dish Zucchini Lasagna.  When I say obsession, I mean I’m not able to stop eating this.  I ate it for lunch, again for dinner and considered having more at bedtime.  It is calling to me from the refrigerator right now. 

Slicing the zucchini super duper thin really makes this dish.  The zucchini does become very noodle-like when sliced this thin yet holds together well enough to provide distinct layers when cutting into it.  Get our your mandoline and slice away.  And please, use the hand guard.  I’m gonna keep yelling that until Anne Burrell starts using the hand guard on TV instead of just warning us to watch our fingers.  Do you think she’s reading this? 😉

Deep Dish Zucchini Lasagna in the Crockpot (serves 6-8)

2 medium zucchini (I used one yellow and one green)

2 t. extra virgin olive oil
1 medium yellow onion, diced
1-8oz. package tempeh, crumbled
2 cloves minced garlic
1/2 t. basil
1/2 t. oregano
1/4 t. black pepper
 1-26 oz. jar spaghetti sauce of your choice or  make your own! (I use Trader Joe’s)

1/2 brick, 9 oz. extra firm tofu, drained and crumbled
2 eggs
1/4 cup nutritional yeast

1 cup roasted red peppers (either in a jar or make your own) 
1 cup mozzarella style Daiya vegan cheese
1 cup cheddar style Daiya vegan cheese

Slice zucchini into lengthwise ribbons using the mandoline.  Set aside.
 In a medium bowl, combine crumbed tofu, two eggs and 1/4 cup nutritional yeast.  Mix until combined.  This is a ricotta cheese substitute.

In a large skillet, saute diced yellow onion in olive oil.  When onion is transparent, add tempeh, garlic, basil, oregano and black pepper.  Cook over medium until heated through.  Add spaghetti sauce to this mixture and cook only until warmed through. 

Combine both styles of Daiya cheese in a bowl and toss together to combine.

In large crockpot, spray cooking spray or otherwise oil the crock.

In bottom of crock, place 1/4 of sauce.

Top the sauce with a layer of zucchini ribbons, approximately 3 layers of zucchini thick. 

Next layer 1/3 of the ricotta cheese mixture to the top of the zucchini ribbons.

Next add 1/3 of the roasted red peppers.

On top of the red peppers, sprinkle 1/2 cup of the Daiya cheese mixture.

Repeat these steps 2 more times.

Once the layers are complete, you will have 1/4 of the sauce left and 1/2 cup of the Daiya mixture.  Add the remaining sauce and top with the remaining cheese.  Cover and cook on LOW for 4 hours.

Allow to cool uncovered for approximately 30 minutes before eating.  It will come out in nice, clean slices if allowed to sit before cutting. 

*A Note for my meat and dairy eating friends:  You may substitute ground beef or turkey for the tempeh.  It may make the lasagna a bit more greasy, as tempeh doesn’t have the fat content of meat.  For the ricotta mixture, eliminate the tofu and nutritional yeast, add 1 1/4 cup of ricotta to two eggs. 

Enjoy!

Filed Under: In the Kitchen

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Comments

  1. ella@lifeologia says

    July 20, 2012 at 10:00 PM

    …..
    I just realized I'm looking over this recipe with my mouth open…..
    ahh… what a great dish! My kind of meal. I love your ingredients in there…. this would even please my husband and he's picky 😉 LOL

    xoxo
    Ella

    Reply
    • Johnna says

      August 10, 2012 at 10:13 PM

      Ella–If I can get the picky eater's seal of approval, I'd be delighted!

      Reply
  2. Renee says

    July 26, 2012 at 12:19 AM

    I made this today. I'm not vegetarian, but I eat very little meat. I was hesitant to make the recipe as written because my husband is a big meat eater, but I went ahead with the tempeh. The only modification I made was using regular cheese. I love Daiya, but I had regular cheese in the fridge, so I went ahead and used what was available. I'm happy to report this recipe was a hit with the entire family! My daughter (7-yrs-old) ate all of hers and asked for a second helping. My husband and son both liked it as well, even if they were a little suspicious of my ingredients (they're big meat eaters). My husband wanted to know what type of animal tempeh was:) Anyhow, thanks for the great recipe. Love that it's in the crockpot and didn't heat up the house. It's a keeper and I can't wait to have leftovers for lunch tomorrow!!

    Reply
    • Johnna says

      August 10, 2012 at 10:14 PM

      So glad to hear it worked well for you. I loved hearing it works great with regular cheese.

      Reply
  3. Anonymous says

    August 9, 2012 at 5:16 PM

    I made this yesterday. My husband and I are both meat eaters so I used ground beef. I also used reegular cheese. I am not a fan of peppers so I used fresh slliced mushrooms. I loved being able to have this great dish without turning on the oven. My husband madee a dish to take in his lunch today. This is gonna be a keeper. Thanks for the yummy dinner!!

    Reply
    • Johnna says

      August 10, 2012 at 10:15 PM

      That's great to hear! I love hearing how this recipe can be modified to fit so many different dietary styles. I also like this for lunch the next day, it reheats nicely!

      Reply

Trackbacks

  1. My BEST Zucchini Recipes, gluten-free and more-free! - In Johnna's Kitchen says:
    July 31, 2014 at 11:46 AM

    […] up, my Deep Dish Crockpot Zucchini Lasagna.  I love cooking in my crockpot in the summertime.  It doesn’t heat up the kitchen like my […]

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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