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
- 1 mediumâ eggplant
- 16 ounces (2 cups) good quality store bought tomato-based pasta sauce
- 1 mediumâ red onion diced
- 16 ouncesâ low fat cottage cheese
- 8 ounces part-skim shredded mozzarella or provolone cheese divided (about 2 cups)—i used a blend of both cheeses
- for serving: parmesan cheese freshly chopped herbs such as basil or parsley
- 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 (156g)
- Sodium 79.1860333333333 mg
- Sugar 2.50611667000453 g
- Trans Fat 0.62996 g
- Calories 64 calories
Step-by-step
- With a mandolin or very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles.
- Spread the vegetable slices out onto a kitchen towel or layers of paper towels and sprinkle them lightly with kosher salt.
- Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry.
- Prepare the zucchini according to one of the three methods below: GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat with canola oil, then grill the eggplant and zucchini strips until cooked and lightly brown, about 2-3 minutes per side.
- BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil at 500 degrees F. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. (Do not line the baking sheet pans with wax paper or parchment, as they will burn.) Lightly brush the slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side. Broil for 8 minutes, or until lightly brown, working in multiple batches as needed. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture.
- NEITHER: Move ahead with the recipe—Skip grilling or broiling the zucchini completely. The lasagna will have a lot of excess liquid around the veggie slices in the slow cooker (even after salting them in step 1), but if this doesn't bother you, you can scoop out the noodles and discard it.
- Lightly coat a 6-quart crock pot with cooking spray.
- Spread 1/2 cup layer tomato sauce on the bottom of the crock pot—the layer will seem very thin.
- In a small bowl, beat the cottage cheese together with the eggs.
- Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant "noodles;" 1/3 of the cottage cheese (about 2/3 cup); 1/3 of the bell peppers and onions; 1/3 of the mozzarella; 1/2 cup tomato sauce.
- Create the second veggie lasagna layer, this time 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; 1/2 cup of tomato sauce.
- Create the final layer: 1 layer of eggplant "noodles;" remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella.
- Cover the crock pot and cook on high for 2-3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender.
- Recover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour (note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid).
- To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.
How do you know when moisture-rich vegetables inside a slow cooker have transitioned from raw to tender without dissolving into mush? Halfway through cooking, that question determines the success of any vegetable-based casserole. Because zucchini and eggplant release significant water as they heat, mastering the moisture barrier is essential. Salting the sliced vegetables and letting them stand for fifteen minutes draws out surface liquid before assembly. Pre-cooking the strips via grilling or high-heat broiling evaporates even more internal water, concentrating flavor and preventing a watery sauce. Skipping this preliminary heat step leaves you with pooled liquid requiring an extended rest period to absorb.
Testing Doneness Without a Probe
Traditional meat or pasta lasagnas rely on internal temperature probes or package cooking times. Vegetable variations require physical feedback. Insert a long, thin paring knife directly into the center of the stack. The blade should slide through the layered eggplant and zucchini with zero resistance, similar to piercing a ripe pear. If the center feels firm or rubbery, replace the lid and continue heating on high.
- Swapping cottage cheese for ricotta alters the moisture balance; ricotta contains less free liquid and yields a firmer slice.
- Using provolone alongside mozzarella adds a sharper, more elastic melt than mozzarella alone.
- Allowing the slow cooker to rest unplugged for thirty minutes before serving permits the dairy proteins to set firmly.
