Side dishe for 8

Slow Cooker Zucchini Lasagna

Name: Slow Cooker Zucchini Lasagna
Total time: 260 min
Yield: 8 servings
Cuisine: American
Ingredients: 15 oz part-skim ricotta; 1 large egg; 1/4 cup freshly grated parmesan cheese; 1 cup spinach; salt and pepper; 4 cups homemade tomato sauce; 4 zucchini; 16 oz part-skim mozzarella cheese; 2 tbsp parsley

$7.79for 4260 minServes 8

Zucchini, tomato sauce, spinach ricotta, and mozzarella cook slowly in layers until tender and bubbling.

Photo: primaverakitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cottage cheese, 15 oz$0.17/oz typical	15 oz	$2.55Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
	Spinach, 1 oz$0.35/oz typical	1 oz	$0.35Typical price
	Tomato paste and sauce, 34 oz$0.10/oz typical	34 oz	$3.40Typical price
	Zucchini and summer squash, 2 lb$1.79/lb typical	2 lb	$3.58Typical price
	Mozzarella, 16 oz$0.30/oz typical	16 oz	$4.80Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$15.58

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
Swap mozzarella for cheddar and shredded cheeseabout the same price

Pantry staples you likely have

Salt and pepper

Not included in the cost.

260 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

American Vegetarian Low-carb Kid-friendly Budget Side dishes Slow cooker Cold-weather comfort

Typical price

$1.95 per serving$7.79 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

15 oz part-skim ricotta
1 large egg
1/4 cup freshly grated parmesan cheese
1 cup spinach
salt and pepper
4 cups homemade tomato sauce
4 zucchini
16 oz part-skim mozzarella cheese
2 tbsp parsley

Steps

Mix the ricotta, egg, Parmesan, spinach, salt, and pepper in a medium bowl.
Slice the zucchini lengthwise into thin strips and pat them dry with a clean towel.
Spread tomato sauce in a slow cooker, then layer zucchini, ricotta mixture, sauce, and mozzarella; repeat the layers.
Cover and cook on high for 4 hours, until the zucchini is tender and the center reaches 165 F.
Turn off the slow cooker, sprinkle with parsley, and rest uncovered for 20 minutes before serving.