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
- 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 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 using one of three methods: Grill, broil, or skip cooking altogether.
- Lightly coat a 6-quart crock pot with cooking spray.
- Spread 1/2 cup of tomato sauce on the bottom.
- In a small bowl, beat the cottage cheese with eggs.
- Layer in the crock pot: eggplant noodles, 1/3 cottage cheese, 1/3 bell peppers and onions, 1/3 mozzarella, 1/2 cup tomato sauce.
- Repeat with zucchini noodles and the same ingredients.
- Create a final layer: eggplant noodles, remaining cottage cheese, remaining bell peppers and onions, zucchini noodles, 1/2 cup tomato sauce, remaining mozzarella.
- Cover and cook on high for 2-3 hours, or until eggplant is tender.
- Turn off, let stand to absorb liquid (30 minutes to 1 hour).
- Slice, serve, and sprinkle with Parmesan cheese and herbs.
Crock Pot Low Carb Lasagna: A Busy Woman's Delight
Life as a working mom is a whirlwind of early mornings, school runs, deadlines, and the ever-present challenge of keeping everyone fed and happy. Finding time to cook healthy, delicious meals often feels like an impossible feat. That's why I've fallen head over heels for this Crock-Pot Low Carb Lasagna recipe. It's a lifesaver, a true testament to the magic of slow cooking, and perfectly tailored to my busy lifestyle. No more hours slaving over a hot stove – just a few minutes of prep in the morning, and dinner practically makes itself!
The best part? This lasagna is surprisingly healthy. It's low-carb, packed with vegetables, and surprisingly satisfying. I often use a blend of mozzarella and provolone for the cheese, which adds a lovely sharpness. Forget those heavy, carb-laden versions; this lighter take still delivers all the comforting flavors of a classic lasagna without the guilt. The eggplant and zucchini "noodles" offer a satisfying texture, and the slow cooking process allows the flavors to meld beautifully, creating a truly delicious meal.
Beyond the Convenience: This isn’t just about convenience; it’s about flexibility too. The recipe offers three options for preparing the vegetables. Grilling them adds a smoky char, broiling provides a quick and easy alternative, or you can skip it entirely and embrace the simplicity. Whatever your preference or time constraints, this recipe adapts to you. It is a perfect dish to prepare on a Sunday afternoon, allowing you to savor the relaxation without the pressures of midweek cooking chaos. The leftovers are just as delicious too - perfect for lunch boxes, or a quick and satisfying weeknight dinner.
Making it Your Own: Feel free to experiment with different vegetables. Add spinach, mushrooms, or ground turkey to make it even heartier. I personally like to add a sprinkle of fresh herbs before serving, like a touch of basil, to add some freshness to the dish. The beauty of this recipe is its adaptability. Let your culinary creativity shine and customize it to your taste preferences.
A Weeknight Winner: This recipe is my go-to for busy weeknights. It’s so easy to prep ahead, allowing the slow cooker to do all the work while you focus on other aspects of your day. The ability to adjust the preparation time – from grilling to broiling or skipping entirely – allows me to get it on the table even on the most hectic of evenings. The result? A nourishing, satisfying, and flavorful meal that doesn’t require a culinary degree to achieve. And let's be honest, as a busy mom, that's the kind of recipe I need most.
More Than Just a Meal: It’s more than just a meal; it’s a symbol of my commitment to nourishing my family with healthy, home-cooked food without sacrificing precious time. It’s a testament to the power of smart meal planning and embracing the simplicity of slow cooking. This isn't just a lasagna; it's a small victory in the daily battle of balancing work, family, and self-care. This Crock-Pot Low Carb Lasagna isn't just dinner; it's a delicious reminder that even the busiest of lives can make room for wholesome, comforting meals.
So ditch the takeout menus and embrace the ease of this Crock-Pot Low Carb Lasagna. Your taste buds (and your schedule) will thank you.
