Slow Cooker Low Carb Vegetable Lasagna (No pasta!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
20 oz Trader Joe's Fresh Ricotta (2 tubs)1 eggplant, unpeeled (approx 1-1 Eggplant, fresh)4 cup, sliced Zucchini (4 whole zucchini)2.5 cup Classico - Spicy Red Pepper (by RSKATERMOM) 1/4 cup of parmesan cheese2 tbsp Basil (I use the paste you buy at the store)3 cloves Garlic, minced (I use the paste you buy at the store)
Using a mandoline, slice the vegetables lengthwise (they will be your noodles)
Mix the ricotta, parm, garlic, and basil together
Spray the crockpot with non-stick cooking spray
Build your lasagna by layering the eggplant, ricotta mixture, zucchini and sauce.
Continue layering until you have used all of your ingredients.
Your top layer should be a vegetable.
Cook on low for 7-10 hours
When finished, sprinkle the top with additional parm or mozzarella as desired
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user APRYLA.
Mix the ricotta, parm, garlic, and basil together
Spray the crockpot with non-stick cooking spray
Build your lasagna by layering the eggplant, ricotta mixture, zucchini and sauce.
Continue layering until you have used all of your ingredients.
Your top layer should be a vegetable.
Cook on low for 7-10 hours
When finished, sprinkle the top with additional parm or mozzarella as desired
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user APRYLA.
Nutritional Info Amount Per Serving
- Calories: 184.1
- Total Fat: 8.0 g
- Cholesterol: 25.0 mg
- Sodium: 105.0 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.3 g
- Protein: 9.5 g
Member Reviews