Low-Carb Veggie Lasagna

Directions

1. 1
   Slow Cooker Directions:
2. 2
   Chop spinach and parsley.
3. 3
   Slice zucchinis into ⅓ inch slices.
4. 4
   Mix ricotta cheese, parmesan cheese, spinach and egg in a bowl.
5. 5
   Spray the slow cooker with cooking spray.
6. 6
   Spread 1 cup of tomato sauce on the bottom. Layer 5 or 6 zucchini slices.
7. 7
   Place some ricotta cheese mixture and then mozzarella cheese on top.
8. 8
   Repeat until all ingredients are used up.
9. 9
   Top with more mozzarella cheese and Parmesan cheese.
10. 10
    Cook on high for 3-4 hours.
11. 11
    Turn off slow cooker and let stand for 1-2 hours before serving if possible, to allow time to let it firm up.
12. 12
    Serve with fresh parsley.
13. 13
    Freezer Bag Instructions:
14. 14
    * No freezer prep required.
15. 15
    Instant Pot Directions:
16. 16
    Chop spinach and parsley.
17. 17
    Slice zucchinis into ⅓ inch slices.
18. 18
    Mix ricotta cheese, parmesan cheese, spinach and egg in a bowl.
19. 19
    Place trivet in Instant Pot and add one cup of water.
20. 20
    Spread 1 cup of tomato sauce on the bottom of 2 springform pans.
21. 21
    Layer 5 or 6 zucchini slices.
22. 22
    Place some ricotta cheese mixture and then mozzarella cheese on top.
23. 23
    Repeat until all ingredients are used up.
24. 24
    Top with more mozzarella cheese and Parmesan cheese. Place springform pans one on top of the other.
25. 25
    Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 10 minutes; Quick release.
26. 26
    Turn off Instant Pot and let stand for 1-2 hours before serving if possible, to allow time to let it firm up.
27. 27
    Serve with fresh parsley.