Craving a hearty, cheesy Italian dish without the guilt? Let me introduce you to Crock Pot Low Carb Lasagna—a noodle-free, veggie-packed alternative to traditional lasagna. This recipe swaps out carb-heavy pasta for thinly sliced zucchini and eggplant, layered with rich tomato sauce, creamy cottage cheese, and gooey mozzarella. It’s a perfect low-carb comfort food that’s also gluten-free and packed with nutrients. Whether you’re looking for a healthy dinner option or a dish to impress your family, this lasagna will hit the spot.

Ingredients List

Main Ingredients

• 2 medium zucchini: Thinly sliced lengthwise to mimic lasagna noodles.
• 1 medium eggplant: Also sliced lengthwise into thin sheets.
• 16 ounces tomato-based pasta sauce: Choose a high-quality store-bought or homemade sauce for the best flavor.
• 1 medium red onion, diced.
• 1 red bell pepper, diced.
• 16 ounces low-fat cottage cheese: Avoid skim for better texture; 1% works perfectly.
• 2 large eggs: To bind the cottage cheese mixture.
• 8 ounces shredded mozzarella cheese or provolone cheese, divided (about 2 cups total).
• Kosher salt: For prepping the vegetables.
• Optional toppings: Fresh Parmesan cheese and chopped herbs like basil or parsley.

Kitchen Tools

• Mandoline slicer or sharp knife: Essential for creating thin, even slices of zucchini and eggplant.
• 6-quart crock pot: The star appliance for this recipe.
• Paper towels or kitchen towel: To remove excess moisture from the vegetables.

Preparing the Ingredients

Before diving into the assembly, it’s essential to prepare the vegetables and other components to ensure your Crock Pot Low Carb Lasagna turns out perfectly. This step is crucial for avoiding excess moisture and achieving that classic lasagna texture.

Step 1: Prepping the Vegetables

To replace traditional lasagna noodles, we’ll use thin slices of zucchini and eggplant. Here’s how to prepare them:

1. Slice the Vegetables: Using a mandoline or a sharp knife, slice the zucchini and eggplant lengthwise into thin, 1/4-inch strips. These will act as your “noodles.”
2. Salt and Drain: Lay the slices on a kitchen towel or paper towels, sprinkle them lightly with kosher salt, and let them sit for 15 minutes. This step draws out excess moisture, preventing a soggy lasagna.
3. Pat Dry: After 15 minutes, pat the slices dry with another towel or paper towels.

Step 2: Cooking the Vegetables (Optional)

For firmer layers and less liquid in your lasagna, you can pre-cook the vegetable slices using one of these methods:

• Grill Method: Preheat an outdoor grill or grill pan to medium heat. Lightly coat the grill with oil and cook the slices for 2-3 minutes per side until lightly browned.
• Broil Method: Place the oven rack about 5 inches from the heat source and set it to broil at 500°F. Arrange the slices on a baking sheet, brush lightly with olive oil, and broil for 5-8 minutes until browned. Flip halfway through.
• Skip Cooking: If you’re short on time, you can skip this step. Just note that your lasagna may have more liquid after cooking.

Step 3: Preparing the Cheese Mixture

In a small bowl, combine:

• The cottage cheese (16 ounces)
• Two large eggs
  Mix until smooth. This mixture will add creaminess to your layers.

Assembling and Cooking the Crock Pot Low Carb Lasagna

Now that all the ingredients are prepped, it’s time to assemble and cook this delicious Crock Pot Low Carb Lasagna. The layering process ensures every bite is packed with flavor and cheesy goodness. Let’s dive into the steps to create this masterpiece.

Step 1: Prepare the Crock Pot

Lightly coat the inside of your 6-quart crock pot with nonstick spray. This prevents sticking and makes cleanup easier.

Step 2: Start with the Tomato Sauce

Spread 1/2 cup of tomato sauce evenly across the bottom of the crock pot. This thin base layer helps prevent burning and adds moisture to the lasagna.

Step 3: Layering the Lasagna

The lasagna is built in layers, alternating between eggplant, zucchini, cheese, and vegetables. Here’s how to do it:

First Layer (Eggplant):

• Lay a single layer of eggplant slices on top of the tomato sauce.
• Spread one-third of the cottage cheese mixture (about 2/3 cup) over the eggplant.
• Sprinkle one-third of the diced red onion and bell pepper evenly.
• Add one-third of the shredded mozzarella cheese.
• Top with another 1/2 cup of tomato sauce.

Second Layer (Zucchini):

• Lay a single layer of zucchini slices over the first layer.
• Spread another one-third of the cottage cheese mixture.
• Sprinkle one-third of the red onion and bell pepper.
• Add another one-third of mozzarella cheese.
• Top with 1/2 cup of tomato sauce.

Final Layer:

• Add a final layer of eggplant slices.
• Spread the remaining cottage cheese mixture over the eggplant.
• Sprinkle the remaining red onion and bell pepper.
• Add a final layer of zucchini slices.
• Pour 1/2 cup of tomato sauce over everything.
• Finish with the remaining mozzarella cheese.

Step 4: Cook in the Crock Pot

Cover your crock pot and cook on high for 2-3 hours, or until the eggplant is tender when pierced with a knife. If you prefer, you can cook on low for about 4-5 hours. The cooking time may vary depending on your slow cooker model, so check periodically.

Step 5: Rest Before Serving

Once cooked, turn off the slow cooker and let the lasagna rest for 30 minutes to 1 hour with the lid on. This allows any excess liquid to be absorbed, making it easier to slice and serve.

Frequently Asked Questions

1. Can I make this lasagna in the oven instead of a crock pot?
Yes, you can! Assemble the lasagna in a 9×13-inch baking dish. Cover it with foil and bake at 350°F for 35-45 minutes, or until the vegetables are tender. For the last 10 minutes, uncover the dish to let the cheese brown slightly. If you choose this method, grilling or broiling the zucchini and eggplant beforehand is highly recommended to reduce excess moisture.

2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave individual portions and add a little leftover tomato sauce if needed to keep it moist.

3. Can I freeze Crock Pot Low Carb Lasagna?
Absolutely! Let the lasagna cool completely, then slice it into portions. Wrap each portion tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or oven.

4. Is there a way to make this recipe dairy-free?
Yes, you can substitute the cottage cheese and mozzarella with dairy-free alternatives like almond-based ricotta or vegan shredded cheese. The taste will differ slightly, but it will still be delicious!

5. What other vegetables can I use as “noodles”?
If zucchini and eggplant aren’t your favorites, you can try using thinly sliced yellow squash or even large portobello mushrooms as layers. These options also work well in low-carb recipes.

---

Conclusion

Crock Pot Low Carb Lasagna is a game-changer for anyone looking to enjoy a comforting Italian classic without overloading on carbs. By swapping traditional pasta with nutrient-rich vegetables like zucchini and eggplant, this recipe becomes a guilt-free indulgence that’s both satisfying and healthy. The slow cooker does all the hard work, melding flavors together into a cheesy, saucy masterpiece that’s perfect for family dinners or meal prep.

This recipe is versatile, allowing for customizations like adding more veggies, using different cheeses, or even incorporating ground turkey or beef for extra protein. Whether you’re following a low-carb lifestyle or just looking for a wholesome twist on lasagna, this dish is sure to become a favorite in your household.

So grab your crock pot, prep those veggies, and get ready to enjoy a deliciously healthy take on lasagna that’s as easy to make as it is to devour!