This healthy, low-carb, and gluten-free Thai-inspired lasagna is a weeknight meal the whole family will love.
You know those days, right? The kind where your to-do list is almost overwhelming, and you know there’s a busy afternoon ahead. How will you ever find the time (or energy) to cook dinner at the end of the day? Well, no need to worry because, luckily, this recipe has come to your rescue! It’s made in the slow cooker, so this means that after some prep, you can let the appliance do its thing while you get on with the rest of the day.
The unexpected flavors in this Thai-inspired lasagna make for a seriously tasty meal. Instead of traditional lasagna noodles, you’ll be using zucchini. While they do soften when cooked, they won’t just turn to mush. Instead, you’ll have a lasagna that’s exquisitely tender, creamy, and full of cheesy goodness. The Thai flavors add savory depth, yet the lightness of the zucchini noodles makes for a dish that’s filling but not heavy. And thanks to the addition of water chestnuts, there’s a satisfying crunch, too.
On days when you’re strapped for time but want a comforting, warming dish in the evening, this one is definitely a winner.
Is This Thai Slow-Cooker Zucchini Lasagna Healthy?
This dish is rich in flavor and has a hearty dose of cheesy goodness, but it’s surprisingly light thanks to the use of zucchini noodles. The lean ground turkey is high in protein but relatively low in fat. While the cheeses used are high in fat, the rest of the recipe is fairly balanced. If you need to stay away from dairy, replace the mozzarella and ricotta with plant-based varieties. There are plenty of great options available these days. If you’re looking for a gluten-free recipe that delivers in texture and flavor, dig in.
What Makes This Recipe Thai?
Spoiler alert: This dish is not a traditional Thai dish, but rather Thai-inspired. Part of this is because you’ll essentially create a peanut sauce in the slow cooker. Peanut sauce is a traditional Thai dipping sauce, and while it’s not typically seen with a lasagna, the flavors here are out of this world. Traditional lasagna noodles take on flavors moderately well, but zucchini noodles tend to really soak up the flavors.
Other Thai-inspired ingredients in this dish include cilantro, green onion, ginger, and coconut milk. Although these flavors are unexpected in a lasagna, it’s one of our favorites around here.
How Do I Store Leftovers?
Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 4 days. The dish can also be frozen in a freezer-safe container for up to 3 months.
Serving Suggestions
This recipe is the star of a main meal, so serving it up with some tasty sides is the way to go. If you love garlic bread with traditional lasagna, it goes well here as well. Our own take on Garlic Toast is crunchy, loaded with garlic flavor, and the perfect complement to a cheesy lasagna. This Vegan Salad is delicious, and for a Thai-inspired side, you can’t go wrong with a simple green salad (try a bed of spinach topped with basil and cilantro!) tossed with this Thai Salad Dressing.
Ingredients
For The Zoodles:
- 4 large zucchinis
- 1 tablespoon salt
For The Lasagna:
- 2 tablespoons coconut oil
- 1 pound extra-lean ground turkey I used 99% fat-free
- 1 cup onion diced
- 1 tablespoon + 2 teaspoons fresh garlic minced
- 1/2 tablespoon fresh ginger minced
- Pepper
- 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
- 15 ounces light ricotta cheese
- 1 large egg
- 1/2 cup cilantro roughly chopped
- 2 cups nappa cabbage roughly chopped
- 1/2 cup water chestnuts diced
- 8 ounces mozzarella cheese grated (about 2 tightly packed cups)
- 1 large red pepper diced
For Garnish:
- Cilantro diced
- Green onion diced
- Roasted peanuts diced
- Bean sprouts roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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).
- Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.
- 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.
- 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
- 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.
- In a medium bowl, use a fork to beat together the ricotta cheese, egg, and another pinch of pepper. Set aside.
To Layer:
- 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.
- Sprinkle half the cilantro on, followed by half the cabbage and half the water chestnuts. Finally, sprinkle with half the mozzarella cheese.
- 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.
- 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.
- Sprinkle with the garnishes and serve!
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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