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Homemade Thai Slow-Cooker Zucchini Lasagna photo

Thai Slow-Cooker Zucchini Lasagna

A light, Thai-inspired slow-cooker lasagna layered with baked zucchini, a creamy peanut-coconut turkey sauce, and crunchy cabbage and peanuts.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings 8 servings

Equipment

  • Oven
  • mandoline or sharp knife
  • baking sheets (2)
  • Large Skillet
  • Measuring cups and spoons
  • Mixing Bowl
  • 7-quart slow cooker
  • Paper Towels

Ingredients
  

  • 4 large zucchinis
  • 1 tablespoon salt
  • 2 tablespoons coconut oil
  • 1 pound extra-lean ground turkey 99% fat-free used
  • 1 cup onion diced
  • 1 tablespoon fresh garlic minced (plus 2 teaspoons)
  • 2 teaspoons fresh garlic minced (additional)
  • 1/2 tablespoon fresh ginger minced
  • black pepper to taste
  • 1 cup light coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 1-2 tablespoons sriracha adjust to taste
  • 15 ounces light ricotta cheese
  • 1 large egg
  • 1/2 cup cilantro roughly chopped
  • 2 cups napa cabbage roughly chopped
  • 1/2 cup water chestnuts diced
  • 8 ounces mozzarella cheese grated (about 2 tightly packed cups)
  • 1 large red pepper diced
  • cilantro diced, for garnish
  • green onion diced, for garnish
  • roasted peanuts diced, for garnish
  • bean sprouts roughly chopped, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Trim the zucchinis and, using a mandoline or sharp knife, slice them into thin 1/8-inch slices.
  • Arrange the zucchini slices in a single layer (they may overlap slightly) on two baking sheets and sprinkle evenly with 1 tablespoon salt.
  • Bake the zucchini 15–20 minutes until they begin to lightly brown and release moisture.
  • Transfer baked zucchini to a layer of paper towels, cover with another layer, and gently press to remove excess moisture; set aside.
  • Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add ground turkey, diced onion, minced garlic, minced ginger, and a pinch of pepper. Cook 10–12 minutes until turkey is browned and onion is soft, breaking up the meat as it cooks.
  • Add 1 cup light coconut milk, 1/4 cup peanut butter, 1/4 cup reduced-sodium soy sauce, 2 tablespoons coconut sugar, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 tablespoon fish sauce, and 1 tablespoon sriracha to the pan. Bring to a boil, stirring frequently, and boil 3 minutes.
  • Reduce heat to medium and simmer 2–4 minutes until the sauce thickens and becomes creamy, stirring occasionally. Taste and add up to 1 additional tablespoon sriracha if desired. Remove from heat and set aside.
  • In a medium bowl, beat together 15 ounces light ricotta, 1 large egg, and a pinch of pepper until smooth.
  • Spray the bottom of a 7-quart slow cooker with cooking spray. Spread half the turkey-peanut sauce mixture in an even layer in the slow cooker.
  • Layer half the zucchini slices over the turkey, lightly overlapping to cover the surface. Spread half the ricotta mixture over the zucchini to seal the layer.
  • Sprinkle half the chopped cilantro, half the napa cabbage, and half the diced water chestnuts over the ricotta, then top with half the grated mozzarella.
  • Repeat the layers: remaining turkey mixture, remaining zucchini slices, remaining ricotta mixture, remaining cilantro, remaining cabbage, remaining water chestnuts, and most of the remaining mozzarella (reserve half of the remaining cheese for melting on top later).
  • Sprinkle the diced red pepper over the top layer of mozzarella.
  • Cover and cook on low in the slow cooker for 4–5 hours, until heated through, melted, and the sides are beginning to brown.
  • Sprinkle the reserved remaining mozzarella over the top, cover, and let stand until the cheese melts.
  • Top with diced cilantro, diced green onion, chopped roasted peanuts, and chopped bean sprouts before serving.
  • Serve and enjoy.

Notes

  • You can assemble this in a 9×13 and bake instead, using the same ratios.
  • Adjust sriracha to taste for desired spice level.
  • Press baked zucchini with paper towels to remove excess moisture before layering.
  • Use reduced-sodium soy sauce to control saltiness.
  • Reserve a little mozzarella to melt on top at the end.