Crock Pot Low Carb Lasagna
Try this Crock Pot Low Carb Lasagna recipe, or contribute your own.
Try this Crock Pot Low Carb Lasagna recipe, or contribute your own.
- kosher salt
- 2 large eggs
- 1 red bell pepper diced
- 2 medium zucchini
- for serving: parmesan cheese freshly chopped herbs such as basil or parsley
- 1 mediumâ eggplant
- 1 mediumâ red onion diced
- 16 ounces (2 cups) good-quality store-bought tomato-based pa
- 16 ouncesâ low-fat cottage cheese (do not use skim—i u
- 8 ounces part-skim shredded mozzarella or provolone cheese divided (about 2 cups—i used a blend of both cheeses)
- Carbohydrate 3.64128333333333 g
- Cholesterol 141 mg
- Fat 3.49043333333333 g
- Fiber 1.13516666332881 g
- Protein 5.18021666666667 g
- Saturated Fat 1.06252833333333 g
- Serving Size 1 1 serving (232g)
- Sodium 79.1860333333333 mg
- Sugar 2.50611667000453 g
- Trans Fat 0.62996 g
- Calories 64 calories
Step-by-step
- With a mandoline or very sharp knife, slice the eggplant and zucchini lengthwise into long, thin (1/4-inch) sections to resemble lasagna noodles.
- Spread the vegetable slices on a kitchen towel or paper towels and sprinkle lightly with kosher salt. Let stand for 15 minutes to drain excess liquid. Pat dry.
- Prepare the zucchini and eggplant using one of three methods: Grill, Broil, or skip grilling/broiling.
- Lightly coat a 6-quart crock pot with nonstick spray.
- Spread 1/2 cup tomato sauce on the bottom.
- In a small bowl, beat cottage cheese and eggs together.
- Layer the crock pot: Eggplant noodles, 1/3 cottage cheese, 1/3 bell peppers and onions, 1/3 mozzarella, 1/2 cup tomato sauce.
- Layer: Zucchini noodles, 1/3 cottage cheese, 1/3 bell peppers and onions, 1/3 mozzarella, 1/2 cup tomato sauce.
- Final layer: Eggplant noodles, remaining cottage cheese, remaining bell peppers and onions, a layer of zucchini noodles, 1/2 cup tomato sauce, remaining mozzarella.
- Cover and cook on high for 2-3 hours, until eggplant is tender.
- Turn off the slow cooker and let stand for 30 minutes to 1 hour to absorb liquid.
- To serve, slice, scoop, and sprinkle with Parmesan cheese and herbs.
My Easy Weeknight Crock-Pot Low-Carb Lasagna
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, after-school activities, work deadlines, and the ever-present laundry mountain, a simple, yet satisfying meal is a lifesaver. That's where this Crock-Pot Low-Carb Lasagna comes in. It's a revelation! I used to dread lasagna night – the hours of prep, the layering, the oven time… it was a production. Now, with this recipe, I can throw everything in the slow cooker in the morning, and come home to a warm, comforting, and surprisingly healthy meal. No more elaborate dinner preparations!
The beauty of this recipe lies in its simplicity. Forget about those complicated, multi-step lasagna recipes that demand your full attention for hours. This one takes minutes to prep. I simply slice the eggplant and zucchini, salt them to draw out the moisture, and then toss them into the slow cooker. The slow cooking process allows the vegetables to become incredibly tender, practically melting in your mouth. The flavors meld beautifully, creating a rich and satisfying dish that’s surprisingly light. The low-carb aspect is also a huge plus. I've been focusing on a healthier lifestyle lately, and this fits perfectly into my meal plan. It's a guilt-free indulgence I can enjoy without worrying about the carb count.
What I love most about this recipe is its versatility. Feel free to experiment with different vegetables. I've added bell peppers and onions for extra flavor and color, but you can easily substitute other vegetables you enjoy. The cheese is another area where you can get creative. While I prefer a blend of mozzarella and provolone, you could use any type of cheese you like. Experiment with different herbs and spices to personalize your lasagna. I’ve found that a sprinkle of fresh basil or parsley just before serving adds a burst of fresh flavor.
The best part? Cleanup is a breeze! The slow cooker does all the work, and the only thing I have to clean is the slow cooker itself – a significant win in my book. This recipe isn't just convenient; it's a delicious and healthy meal that's perfect for busy weeknights. This recipe has become a staple in our family dinners and I highly recommend it to all those looking for a quick, easy, healthy and delicious dinner recipe.
Tips and Variations:
- For extra flavor: Add a pinch of garlic powder, Italian seasoning, or red pepper flakes to the sauce.
- Make it spicier: Add a few slices of jalapeño pepper to the lasagna.
- Add meat: Ground beef or Italian sausage could be added for a heartier lasagna.
- Use different cheeses: Feel free to experiment with other types of cheese, such as ricotta, parmesan, or even a blend of different cheeses.
- Prep ahead: You can prep the vegetables and sauce ahead of time and store them in the refrigerator until you're ready to cook.
This Crock-Pot Low-Carb Lasagna is more than just a recipe; it’s a time-saver, a healthy option, and a delicious meal that my entire family loves. Give it a try; I'm confident it will become a new favorite in your household too. It’s a simple, satisfying meal that proves you don't need to sacrifice flavor or health for convenience.
