Indulge in the savory delight of our Crock Pot Low Carb Lasagna, a wholesome and gluten-free masterpiece where zucchini and eggplant elegantly replace traditional pasta. Let your slow cooker take charge, turning these vibrant vegetables into a luscious, healthy dish that will tantalize your taste buds. This recipe requires minimal effort, delivering maximum satisfaction with its exquisite combination of flavors. Let’s embark on a culinary adventure that promises a symphony of tastes, textures, and health benefits.

Prep Time: 30 minutes
Cook Time: 2 hours 35 minutes
Total Time: 3 hours 5 minutes
Servings: 5 servings

Ingredients:

Vegetable Layers:

2 medium zucchinis
1 medium eggplant
Kosher salt
Sauce and Cheese Layers:

16 ounces good-quality store-bought tomato-based pasta sauce or homemade (2 cups)
1 medium red onion, diced
1 red bell pepper, diced
16 ounces low-fat cottage cheese (do not use skim—I used 1%)
2 large eggs
8 ounces part-skim shredded mozzarella cheese 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
Instructions:

Vegetable Preparation: Slice the eggplant and zucchini length-wise into thin sections, resembling lasagna noodles. Sprinkle with kosher salt, allowing excess liquid to drain off. Pat dry.

Vegetable Cooking Options:

Grill Method: Grill the eggplant and zucchini until cooked and lightly browned.
Broil Method: Broil the slices until lightly browned, working in batches.
Neither Method: Proceed to the recipe, accepting potential excess liquid in the slow cooker.
Crock Pot Prep: Coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom.

Cottage Cheese Mixture: In a bowl, beat cottage cheese with eggs.

Layering Process:

First Layer: Eggplant “noodles,” one-third of cottage cheese, bell peppers, onions, mozzarella, and 1/2 cup tomato sauce.
Second Layer: Zucchini “noodles,” repeating the layering process.
Final Layer: Eggplant “noodles,” remaining cottage cheese, bell peppers, onions, zucchini noodles, 1/2 cup tomato sauce, and remaining mozzarella.
Cooking Process: Cover and cook on high for 2 to 3 hours until eggplant is tender. Allow to stand until any remaining liquid is absorbed.

Serving: Slice and scoop portions, sprinkling with Parmesan cheese and herbs.

Culinary Notes:

Our Crock Pot Low Carb Lasagna offers versatility with jarred tomato sauce quantities. Any extra sauce is perfect for reheating leftovers or for those who prefer a saucier lasagna.

Storage: Refrigerate leftovers for up to 5 days and reheat gently. Additional sauce can be added before microwaving for enhanced flavor.

Additional Cooking Options: While untested, the recipe may be adapted for oven baking in a 9×13-inch dish, with grilling or broiling recommended for the noodles.

Nutritional Information (Per Serving):

Calories: 273kcal
Carbohydrates: 22g
Protein: 23g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 88mg
Sodium: 963mg
Fiber: 6g
Sugar: 12g
Elevate Your Culinary Experience:

Our Crock Pot Low Carb Lasagna transcends traditional expectations, creating a symphony of flavors and textures that dance on your palate. This recipe is not merely a meal; it’s an ode to the art of healthy, delightful dining. Share this culinary masterpiece with loved ones and savor the joy of wholesome, flavorsome
Crock Pot Low Carb Lasagna made with zucchini and eggplant in place of pasta. Healthy, gluten free, and your slow cooker does all the work!

Crock Pot Low Carb Lasagna: A Symphony of Flavors in Every Bite

PREP:30minutes mins

COOK:2hours hrs 35minutes mins

TOTAL:3hours hrs 5minutes mins

SERVINGS: 5 servings

Ingredients
2 medium zucchini
1 medium eggplant
Kosher salt
16 ounces good-quality store-bought tomato-based pasta sauce, or homemade (2 cups)
1 medium red onion diced
1 red bell pepper diced
16 ounces low-fat cottage cheese do not use skim—I used 1%
2 large eggs
8 ounces part-skim shredded mozzarella cheese 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

Instructions
With a mandoline 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 and eggplant according to one of the three methods below:
GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the eggplant and zucchini strips until cooked and lightly brown, about 2 to 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 5-8 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 nonstick spray. Spread 1/2 cup 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”; one-third of the cottage cheese (about 2/3 cup); one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce.
Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third 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 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, 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.

Notes
Depending upon the size of jarred tomato sauce you can find, you may have some leftover. Most jars come in a 24-ounce size, so you will have some sauce remaining. The extra sauce is great for reheating leftovers (top with a bit before microwaving), or if you like a saucier lasagna, you can heat it separately on the side and spoon it over individual servings.
Store leftovers in the refrigerator for up to 5 days and reheat gently in the microwave. Top with a little leftover sauce if you have it available.
I have not tried cooking this recipe on low heat, but I estimate it would take about 4 to 5 hours covered, depending upon your crockpot.
I also have not tried making this recipe in the oven instead of a slow cooker but would anticipate that it could be assembled in a 9×13-inch baking dish, then baked, covered, at 350 degrees F for 35 to 45 minutes, until the vegetables are tender. Uncover the pan for the last 10 minutes of baking. I would recommend grilling or broiling the noodles first.
Nutrition
SERVING: 1(of 6) without extra toppingsCALORIES: 273kcalCARBOHYDRATES: 22gPROTEIN: 23gFAT: 12gSATURATED FAT: 6gCHOLESTEROL: 88mgSODIUM: 963mgFIBER: 6gSUGAR: 12g