Crockpot Low Carb Lasagna

Nov 12, 2020

Omg you know when you find an awesome recipe that changes your life?

Okay maybe not changes your life but you get super excited about it? This one did that for me! It's low carb, it's meatless which we try to do at our house at least one dinner a week AND you can do it in your crockpot which is always a game-changer! It got this recipe from Well Plated and I had to share it with you! 

Ingredients: 

2 medium zucchini

1 medium eggplant

kosher salt

16 ounces good-quality store-bought tomato sauce 

1 medium red onion

1 red bell pepper diced

16 ounces low fat cottage cheese ( don't use skim) 

2 large eggs

8 ounces part-skim shredded mozzarella cheese ( or provolone or a combo of both) 

Instructions: 

With a mandoline or sharp knife, slice the eggplant and zucchini lengthwise into long thin 1/4 inch sections so they resemble lasagna noodles. 

Spread those "noodles" onto a paper towel and sprinkle with kosher salt. Let stand for 15 minutes to allow excess liquid to drain off. Pat dry. 

Heat oven to 500 degrees. Arrange eggplant and zucchini onto a baking sheet in a single layer. Lightly brush with olive oil and salt and pepper. Flip over and repeat on the other side. Broil for 5-8 minutes - until lightly brown, working in multiple batches as needed. Remove from oven and allow to cool slightly. Place on a paper towel to remove access moisture. 

Lightly coat crockpot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crockpot- the layer will seem thin. In a small bowl beat the cottage cheese with eggs. 

Create the first layer of the lasagna: one layer of eggplant ( "noodles"), one-third of the cottage cheese mixture ( about 2/3 cup), one-third of the bell peppers, and onions, one-third of the mozzarella, and 1/2 cup tomato sauce. 

Create the second layer- this time using the zucchini: one layer of the zucchini ( "noodles"), one-third of the cottage cheese mixture, one-third of the bell peppers and onion, one-third of the mozzarella, 1/2 cup of the tomato sauce. 

Create the final layer: one layer of eggplant ( " noodles"), remaining cottage cheese mixture, remaining bell peppers and onion, 1 layer of zucchini noodles, 1/2 cup tomato sauce, and remaining mozzarella. 

Cover the crockpot and cook on high for 3-4 hours until the eggplant is tender. To serve scoop desired portion then sprinkle with parmesan cheese. 

Store in an airtight container for up to 5 days. 

Reheat in microwave or oven and top with leftover sauce if there is any left! 

 

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