Description
This Crock Pot Low Carb Lasagna is a delicious and healthier twist on the classic Italian dish. Layers of grilled or broiled zucchini and eggplant replace traditional lasagna noodles, making it low-carb and gluten-free. Packed with veggies, protein, and cheesy goodness, this easy slow cooker recipe is perfect for a satisfying family dinner.
Ingredients
Units
Scale
Zucchini and Eggplant Noodles:
- 2 medium zucchini
- 1 medium eggplant
- Kosher salt
Lasagna Layers:
- 16 ounces good-quality store-bought tomato-based pasta sauce, or homemade (2 cups)
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 16 ounces low-fat cottage cheese (do not use skim—I used 1%)
- 2 large eggs
- 8 ounces part-skim shredded mozzarella cheese or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)
Instructions
- Slice and Prepare Vegetables: Slice eggplant and zucchini into thin sections, salt, and drain excess liquid. Grill, broil, or skip this step.
- Layer Lasagna: Coat crock pot, layer sauce, veggies, cottage cheese mixture, and mozzarella, repeating for three layers.
- Cook: Cover and cook on high for 2 to 3 hours until tender. Let stand to absorb excess liquid.
- Serve: Top with Parmesan and herbs before serving.
Notes
- Leftover sauce can be used for reheating or extra sauciness.
- Store leftovers in the refrigerator for up to 5 days.
- Recipe may be adapted for oven baking, with estimated cooking times provided.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 273 kcal
- Sugar: 12g
- Sodium: 963mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 88mg
