Crock Pot Low Carb Lasagna Recipe

If you’ve ever wished you could enjoy classic Italian comfort food without all the carbs or heavy lifting in the kitchen, let me introduce you to my absolute favorite: Crock Pot Low Carb Lasagna! Layers of tender veggies, creamy cheese, and a glistening tomato sauce come together effortlessly in your slow cooker for a dish that’s every bit as satisfying as traditional lasagna, but without the carb overload or the fuss.

Ingredients You’ll Need

You’ll be amazed at how this comforting Crock Pot Low Carb Lasagna comes together with a handful of humble but mighty ingredients. Each one brings its unique flavor and texture to the dish, creating a symphony of savory deliciousness and beautiful melted layers.

• Zucchini (2 medium): Serves as the “noodle” base and adds a mild, slightly sweet flavor that soaks up everything beautifully—slice them lengthwise for best results.
• Eggplant (1 medium): Adds depth and richness, with just the right amount of bite after a quick salt-and-drain or grill session.
• Kosher Salt: Essential for drawing out moisture from the veggies, so your lasagna isn’t watery.
• Tomato-Based Pasta Sauce (16 ounces): Rich tomato flavor ties everything together; use your favorite store-bought brand or homemade if you have it on hand.
• Red Onion (1, diced): Provides a hint of sweetness when cooked, making each bite extra savory.
• Red Bell Pepper (1, diced): Lends color and mild crunch—plus a pop of natural sweetness.
• Low-Fat Cottage Cheese (16 ounces): Creates a creamy, protein-rich filling, lighter than the traditional ricotta but just as delicious.
• Large Eggs (2): Help bind the cottage cheese filling and give the lasagna structure.
• Shredded Mozzarella or Provolone Cheese (8 ounces, divided): Melty and irresistible! Use a blend for extra flavor, but either cheese on its own works perfectly.
• For serving: Parmesan cheese & fresh herbs (such as basil or parsley): Bring the final touch of flavor and color to your finished lasagna.

Variations

This Crock Pot Low Carb Lasagna is just begging for you to put your own stamp on it! Whether you’re catering to dietary needs, cleaning out the fridge, or just feeling creative, there are so many easy tweaks to try.

• Go cheesy crazy: Swap or mix in sharp provolone, creamy fontina, or smoky gouda if you’re craving different cheese flavors.
• Boost with protein: Add browned ground turkey, chicken sausage, or plant-based crumbles for a heartier lasagna that’s still low-carb-friendly.
• Try extra veggies: Layer in spinach, kale, or roasted mushrooms for even more texture, color, and nutrients.
• Make it spicy: Stir chili flakes or diced jalapeño into the tomato sauce for a little heat that’ll wake up your tastebuds.

How to Make Crock Pot Low Carb Lasagna

Step 1: Slice and Prep the Veggies

Using a mandoline (or sharp knife if you’re a pro!), slice the zucchini and eggplant lengthwise into 1/4-inch thick strips—think lasagna noodles. Sprinkle with kosher salt and let them rest for 15 minutes on a towel to draw out excess water. Pat dry—this is the secret to a lasagna that isn’t soupy later on!

Step 2: Grill or Broil (Optional, but Worth It!)

For melt-in-your-mouth veggie “noodles,” quickly grill or broil the slices until just tender and lightly golden on both sides. This step concentrates their flavor and prevents excess moisture—totally worth the tiny extra effort! If you’re short on time, you can skip it and move on, but know you’ll have a bit more liquid in your finished dish.

Step 3: Mix the Creamy Cheese Filling

In a small bowl, blend cottage cheese and eggs together until smooth and creamy. This luscious mixture will melt into silky layers that feel just as indulgent as ricotta, but far lighter.

Step 4: Assemble the Layers

Coat your 6-quart crock pot with nonstick spray, then spread about 1/2 cup of the tomato sauce across the bottom. Begin layering: start with eggplant strips, a third of the cottage cheese mix, a third each of the diced red onion and bell pepper, followed by a bit of shredded cheese, and another 1/2 cup of sauce. Repeat with a layer of zucchini “noodles,” and build up until all ingredients are used.

Step 5: Cook and Rest

Pop the lid on and cook your Crock Pot Low Carb Lasagna on HIGH for 2–3 hours, or until the eggplant is gloriously tender. Turn off the heat and let it stand, covered, for 30 minutes to 1 hour—this is the key to letting any remaining sauce soak into the layers and meld all the flavors together.

Step 6: Slice, Serve, and Savor

Time for the best part! Use a spatula to scoop generous portions onto plates, then shower with Parmesan cheese and freshly chopped herbs. Prepare for a chorus of “Wait, this is low carb?!” from everyone.

How to Serve Crock Pot Low Carb Lasagna

Garnishes

This lasagna absolutely sings with a sprinkle of freshly grated Parmesan and a shower of bright chopped basil or parsley. Try a twist of cracked black pepper or a drizzle of good olive oil for extra flair—it’s the kind of finishing touch that takes every bite over the top.

Side Dishes

Keep things fresh and balanced with a simple arugula or mixed greens salad, or pair your Crock Pot Low Carb Lasagna with roasted veggies. If you aren’t strictly low carb, some garlic bread gives you that classic Italian dinner feeling!

Creative Ways to Present

For a fun gathering, serve generous scoops in individual ramekins, or assemble cute lasagna “stacks” on plates with a swirl of extra sauce. Garnish each plate with a tiny sprig of basil for instant dinner-party style—no one will believe this came from a Crock Pot!

Make Ahead and Storage

Storing Leftovers

Your Crock Pot Low Carb Lasagna will keep happily in an airtight container in the refrigerator for up to five days. It actually gets even tastier as the flavors have a chance to marry—perfect for workday lunches or easy dinners.

Freezing

Portion out cooled lasagna into freezer-safe containers. For best texture, wrap tightly and freeze for up to two months. Thaw overnight in the fridge before reheating for a nearly-instant homemade meal!

Reheating

To reheat, cover and microwave individual pieces until warmed through, or slide larger portions back into the Crock Pot on low. For extra sauciness, spoon some extra tomato sauce on top before reheating to keep everything moist and luscious.

FAQs

Final Thoughts

Whether you’re following a low-carb lifestyle, craving cozy Italian comfort, or just need an ultra-easy dinner, this Crock Pot Low Carb Lasagna always delivers. I can’t wait for you to dig in, make it your own, and savor all the melty, veggie-packed goodness. Your slow cooker just found its new signature dish—enjoy!

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