Johnny’s Zucchini Lasagna

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  • 00:30Prep Time
  • 03:00Cook Time


  • Johnny’s Seasoning Salt
  • 1 medium eggplant
  • 2 Large eggs
  • 1 medium-sized red onion, diced
  • 1 red bell pepper, diced
  • 2 medium zucchini
  • 8 ounces Mozzarella cheese, shredded and divided
  • 2 Cups tomato pasta sauce
  • Parsley
  • Johnny’s Parmesan Garlic Seasoning


  1. Cut the zucchini and eggplant with a mandolin as thin as a 1/4 inch from length-wise into long sections.
  2. Take layers of paper towels and spread the slices of vegetables.
  3. Sprinkle the eggplant and zucchini with Johnny’s Seasoning Salt. Rest 15 minutes, so the excess liquid drain then pats it dry.
  4. Coat a 6-quart crock-pot lightly with nonstick spray. On the bottom of the crockpot, pour and spread 1/2 cup of tomato sauce.
  5. After that, take a small bowl, two eggs, and cottage cheese. Then, beat and mix the eggs with the cheese.
  6. In the crockpot, make the first veggie lasagna layer. Place eggplant ‘noodles’ (1 layer); the cottage cheese (2/3 cup approximately; onions and the bell peppers (one-third), mozzarella (one-third); and tomato sauce as much 1/2 cup.
  7. Then make the second layer of veggie lasagna by zucchini. Place zucchini ‘noodles’ (1 layer); the cottage cheese (one-third); the onion and bell peppers (one-third); mozzarella (one-third); and tomato sauce as much 1/2 cup.
  8. You can continue making the last layer by using eggplant ‘noodles’ (1 layer); remaining onions and bell peppers; remaining cheese; noodle of zucchini (1 layer); remaining mozzarella and tomato sauce as much 1/2 cup. After you get the third layers, cover the crockpot.
  9. Cook the noodles for 2 to 3 hours on high heat, make sure that you make the eggplant softer.
  10. Before you turn off the slow cooker, recover the pot again.
  11. Rest the lasagna for 30 minutes to 1 hour to absorb the remaining liquid.
  12. Serve immediately with Parsley and Johnny’s Parmesan Garlic Seasoning and enjoy!

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