Low Carb Crockpot Lasagna
Low Carb Crockpot Lasagna! This noodle free lasagna made with ground chicken, eggplant and cottage cheese is a healthier lasagna that's cheesy, high protein and delicious! Gluten Free + Low Calorie + Low Carb
Servings: 6 servings
Calories: 262kcal
Ingredients
- 1 lb ground chicken
- 1 eggplant
- 16 oz low fat cottage cheese I use Lactaid
- 1 large egg
- 1/4 cup red onion diced
- 16 oz marinara sauce no salt added
- 1/2 cup low moisture mozzarella cheese
- 1/2 tablespoon dried parsley
- 1/4 teaspoon salt
Instructions
- Preheat the oven to a high broil (500 F). Prepare a baking sheet with a silicone baking mat or parchment paper.
- Slice the ends off the eggplant then thinly slice it using a mandoline or knife.
- Place the slices on a baking sheet and sprinkle with salt.
- Broil the eggplant 5-10 minutes until lightly browned.
- Remove from the oven and pat with paper towels to remove any liquid remaining from them.
- In a large mixing bowl, combine the ground chicken (uncooked), cottage cheese, red onion, dried parsley and egg. Stir to incorporate the ingredients thoroughly.
- Spray the inside of a crockpot with cooking spray.
- Place 1/4 cup of marinara sauce on the bottom of the pan. It won't seem like much, but it's all you need.
- Place a layer of eggplant over the marinara sauce. Over the eggplant, place 1/3 of the chicken mixture followed by 1/2 cup of the marinara sauce. Repeat this process for 2 more layers. They will be thick.
- Top the last layer with the remaining marinara sauce and mozzarella cheese.
- Cook the lasagna in the crockpot on high 3 hours or low 6 hours. You will know the lasagna is finished if you can cut into the eggplant and it's nice and tender. You should expect to see liquid in the crockpot from the eggplant. The liquid can be discarded after making.
- Slice into 6 equal pieces.
- Store the lasagna in the refrigerator in a container up to 1 week. Note, this will store in the freezer due to the eggplant.
Notes
- Ground turkey or beef will work too. A leaner protein is recommended!
- This lasagna won't freeze well due to the eggplant substituting the lasagna, but it does keep in the fridge up to 7 days.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you love this recipe, check out my cookbook for more delicious, low calorie recipes!
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 16.1g | Protein: 27.6g | Fat: 10.5g | Saturated Fat: 2.2g | Cholesterol: 76.5mg | Sodium: 429.6mg | Fiber: 3.9g | Sugar: 7.9g