Keto | Slow Cooker

Slow Cooker Low Carb Lasagna

Let’s face it, moments are never dull with a good old-fashioned lasagna. And with a few changes, the lasagna we love so much can now be good for us. Today we will do another version of lasagna. We’re swapping the sheets of pasta for pumpkin, and replacing the oven, yeah, with a slow cooker, because today we’re making the best low carb slow cooker lasagna, and it’s going to be delicious, I know you’ll love the recipe. 

How To Make Low Carb Lasagna In Slow Cooker

  • First, we sauté some garlic and add the protein of your choice. Chop it up.
  • Add rosemary, Italian seasoning, and “Spice Cave Land” paleo seasoning, which has garlic and various herbs. 
  • Add fresh tomatoes and tomato sauce, and mix it very well, lower the heat, and cover and cook for about 5 minutes. 
  • Then mix cottage cheese with egg whites. 
  • Using a mandolin, slice the zucchini to serve as lasagna sheets. Lay them out and pat dry with a paper towel for 20 minutes, as they tend to have a lot of water. Drizzle the inside with olive oil, then add the meat sauce. 
  • Place the zucchini strip on the lasagna and make those strips fit. Put the cottage cheese mixture on top, and then repeat with the gravy and zucchini. Then the pour the remaining portion of gravy on top and drizzle with some reduced-fat mozzarella cheese. 
  • if you are feeling fancy, you can add basil for aroma and flavor. Cover the crockpot and cook for 4 hours over medium heat, and … Delicious, tasty, hearty zucchini lasagna is ready to eat.

More Slow Cooker Recipes:

Slow Cooker Low Carb Lasagna

Course: Keto, Slow Cooker
Servings

4

servings
Prep time

10

minutes
Cooking time

4

hours 
Calories

345

kcal

Ingredients

Directions

  • First, we sauté some garlic and add the protein of your choice. Chop it up.
  • Add rosemary, Italian seasoning, and “Spice Cave, Land” paleo seasoning, which has garlic and various herbs. 
  • Add fresh tomatoes and tomato sauce, and mix it very well, lower the heat, and cover and cook for about 5 minutes.
  • Then mix cottage cheese with egg whites. 
  • Using a mandolin, slice the zucchini to serve as lasagna sheets. Lay them out and pat dry with a paper towel for 20 minutes, as they tend to have a lot of water. Drizzle the inside with olive oil, then add the meat sauce. 
  • Place the zucchini strip on the lasagna and make those strips fit. Put the cottage cheese mixture on top, and then repeat with the gravy and zucchini. Then the pour the remaining portion of gravy on top and drizzle with some reduced-fat mozzarella cheese. 
  • If you are feeling fancy, you can add basil for aroma and flavor. Cover the pot and cook for 4 hours over medium heat, and … Delicious, tasty, hearty zucchini lasagna is ready to eat.

Notes

  • Nutrition Info: Calories: 345kcal, Protein: 50g, Fat:8g; Carb:17g, Fiber: 3g, Sugar:11g

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