Using a mandolin thinly slice the zucchini into sheets about 3 mm or ⅛ inch thick. Set aside until ready to use.
Brown the ground/minced beef in a skillet and drain the grease. Add the remaining marinara ingredients and bring the sauce to a simmer. Remove from the heat and set aside until ready to use.
In a bowl mix together the ingredients for the cheats cheese sauce. Now you are ready to assemble the lasagna.
Add a little marinara to the bottom of the slow cooker. Place a layer of zucchini on top of the marinara. Cover the zucchini with ⅓ of the cheese sauce and then ⅓ of the marinara. Repeat until you have three layers of lasagna. Sprinkle the top of the lasagna with shredded cheese then cover the slow cooker with the lid.
Cook the lasagna on HIGH for 2-3 hour or LOW for 4-5 hours. When the lasagna is done cooking let it read for at least 15 minutes before cutting and serving. Any excess liquid from the zucchini can be carefully poured out and discarded. Enjoy!