Thai Slow Cooker Zucchini Lasagna

Preheat oven to 350ºF.

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 for 15–20 minutes, until just lightly beginning to brown, to get all the moisture out.

While the zoodles cook, heat coconut oil over medium/high heat in the large pan. Add ground turkey, diced onion, garlic, ginger and a pinch of pepper. Cook until onion is soft and turkey is browned, about 10–12 minutes, making sure to break up the turkey as it cooks.

Once cooked, add coconut milk, peanut butter, soy sauce, coconut sugar, rice vinegar, lime juice, fish sauce and Sriracha. Bring to a boil and boil for 3 minutes, stirring very often so the bottom doesn’t burn. Reduce the heat to medium and simmer until 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 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. 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 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 all the garnishes and devour!

Note: If you want to make a 9×13 and bake it in the oven you can probably base it off this recipe. I have not tested this before, but all the ratios are the same.