Healthy Crockpot Lasagna
One layer of carb-filled noodles, one layer of fattening cheese, one layer of sugary sauce, and repeat! It’s no wonder that lasagna is a comfort food that we crave with all of the unhealthy ingredients found within it. The staggering amount of carbs, sugars, and fats that are in this dinner recipe are enough to keep us wanting more. But when we are longing for some of this delicious dish, what can we do to prevent hurting our body and heart health? How could this recipe possibly be made healthy?
WellPlated has the answer! If you are in the mood for some delicious lasagna but want a recipe that is healthy, here is the recipe for you! This low-carb lasagna is made easily in the crockpot and contains heart-healthy ingredients. Not only is this recipe low-carb, but it is also gluten free, ensuring that everyone at the dinner table can enjoy it. This lasagna only takes a total of 3 hours in the crockpot so that dinner can be ready by the time you get home. Add this healthy recipe to your weekly meal plan and look forward to tasty food without the harm to your health!
- 2 medium Zucchinis
- 1 medium Eggplant
- Kosher Salt
- 2 cups Tomato-Based Pasta Sauce (select low sodium and healthy options at the store)
- 1 Red Onion (diced)
- 1 Red Bell Pepper (diced)
- 2 cups Low-Fat Cottage Cheese
- 2 large Eggs
- 2 cups combination of Mozzarella and Provolone cheese (shredded)
- Parmesan Cheese (for toppings)
- Slice the zucchini and eggplant into long, thin sections (similar shape to lasagna noodles), dry with paper towel.
- Using a pan, grill the zucchini and eggplant in some canola oil until they are lightly browned (about 2-3 minutes each side).
- Spray non-stick oil into your crockpot and spread only ½ cup tomato sauce on the bottom.
- In a separate bowl, beat together the cottage cheese and eggs.
- Begin placing the layers to create your lasagna
– 1 layer of eggplant or zucchini
– 1/3 cup cottage cheese and egg mixture
– 1/3 of the bell peppers and onions
– 1/3 of the mozzarella
– ½ cup tomato sauce
- For the second and third layers, switch from eggplant to zucchini, and continue to place all other ingredients into the proper order.
- Once all the layers are made, cover the crockpot and cook on high for 2 to 3 hours.
- To test whether the lasagna is done, take a long knife and ensure that the eggplant feels tender.
- Turn off the crockpot and let stand until the remaining liquid is absorbed.
- Slice and sprinkle parmesan cheese on top to serve.
Now you can get your comfort-food fill while still feeling good about what you put into your body! Thank you to wellplated.com for the delicious and healthy recipe!