PREP TIME: 30 MINS | COOK TIME: 2 HRS 35 MINS | TOTAL TIME: 3 HRS 5 MINS | SERVINGS: 6
This is another amazing crock pot recipe that guarantees the best low-carb, gluten-free, and healthy lasagna you’ll ever make!
2 large eggs
2 medium zucchini
1 medium eggplant
16 oz. good-quality store-bought tomato-based pasta sauce, or homemade (2 c.)
1 red bell pepper, diced
1 medium red onion, diced
16 oz. low-fat cottage cheese does not use skim—I used 1%
For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley
8 oz. part-skim shredded mozzarella cheese or provolone cheese, divided (around 2 c. – I used a blend of both kinds of cheese)
How to make Crock Pot Low Carb Lasagna
Step 1: Slice the eggplant and zucchini lengthwise into long, thin (1/4-inch) sections using a mandoline or very sharp knife. Onto a kitchen towel or layers of paper towels, spread the slices of vegetables and lightly sprinkle with kosher salt. Allow the veggies to stand for about 15 minutes to let some of the excess liquid drain. Then, pat them dry. Following these three methods, prep the zucchini and eggplant:
GRILL: To medium, preheat an outdoor grill or indoor grill pan. Lightly grease the grill with canola oil. Lay the strips of eggplant and zucchini and grill for about 2 to 3 minutes on each side until cooked and lightly browned.
BROIL: Position the top oven rack around 5 inches from the upper heat element and preheat to broil (at 500 degrees F). In a single layer, arrange the slices of eggplant and zucchini on a baking sheet. Remember not to line the baking sheet pans with parchment or wax paper as they will burn. With olive oil, lightly brush the slices and sprinkle with salt & pepper. Flip the slices and do the same on the other side. Place in the preheated oven and broil for about 5 to 8 minutes or until lightly browned. As needed, you can work in batches. When done, take the sheet pan out of the oven and let the slices of eggplant and zucchini cool for a bit. Then, transfer them to paper towels to get rid of the excess moisture.
NEITHER: You can skip grilling or broiling.
Step 2: Using a nonstick spray, lightly coat a 6-qt Crockpot. On the bottom, spread a half cup of tomato sauce.
Step 3: Place the cottage cheese and eggs in a small bowl. Whisk well until combined.
Step 4: In the crock pot, make the first veggie lasagna layer: 1 layer of eggplant noodles, 1/3 (about 2/3 c.) of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, and a half cup of tomato sauce.
Step 5: For the second layer, you are using zucchini: 1 layer of zucchini noodles, 1/3 of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, and a half cup of the tomato sauce.
Step 6: For the final layer: make 1 layer of the eggplant noodles, top with the rest of the cottage cheese, followed with the rest of the bell peppers and onions, 1 layer of zucchini noodles, half cup of tomato sauce, and the rest of the mozzarella.
Step 7: Put the lid on and set to cook for 2 to 3 hours on high or until the eggplant is tender. If the eggplant feels tender when a long, thin knife is inserted into the lasagna, the dish is done. Replace the lid and turn the slow cooker off. Allow the lasagna to stand for about 30 minutes to 1 hour until any remaining liquid has been absorbed. If you chose not to broil or grill the veggies first, note that you will have loads of remaining liquid.
Step 8: Slice and serve your desired portions. As desired, sprinkle each serving with Parmesan cheese and herbs. Enjoy!
SERVING: 1(of 6) without extra toppings
CALORIES: 273 kcal, CARBOHYDRATES: 22g, PROTEIN: 23g, FAT: 12g, SATURATED FAT: 6g, CHOLESTEROL: 88mg, SODIUM: 963mg, FIBER: 6g, SUGAR: 12g