Low Carb Lasagna
Ingredients
The vegetables
-
2
medium
zucchini
-
1
medium
eggplant
-
1
medium
red onion
-
1
red bell pepper
diced
The cheese and eggs
-
16
ounces
low-fat cottage cheese
-
2
large
eggs
-
8
ounces
part-skim shredded mozzarella cheese
-
1
cup
Parmesan cheese
The sauce
-
16
ounces
good-quality tomato-based pasta sauce
The seasoning
Instructions
- Slice the zucchini and eggplant lengthwise into thin sections and sprinkle with salt; let them drain for 15 minutes.
- Grill or broil the vegetable slices to remove excess moisture, or skip this step if desired.
- Coat a crock pot with nonstick spray and spread ½ cup of tomato sauce on the bottom.
- In a bowl, mix the cottage cheese with the eggs.
- Layer the ingredients in the crock pot: start with eggplant noodles, cottage cheese mixture, bell peppers, onions, mozzarella, and tomato sauce.
- Repeat layers with zucchini noodles, then finish with the remaining ingredients.
- Cover and cook on high for 2 to 3 hours until the eggplant is tender.
- Let it stand for 30 minutes to 1 hour to absorb excess liquid before serving.
Nutrition Facts (estimated)
Servings
6
Calories
273
Total fat
12g
Total carbohydrates
22g
Total protein
23g
Sodium
963mg
Cholesterol
88mg
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