Crock Pot Low Carb Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker lasagna made with zucchini and eggplant instead of pasta, layered with cottage cheese, mozzarella, and tomato sauce. It's low-carb and gluten-free, served warm as a comforting dinner main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 185M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 35m
- Sodium
- 1205mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 446mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.