Crock Pot Low Carb Lasagna

Low Carb Lasagna made with zucchini and eggplant in place of pasta. This healthy, gluten free, crock pot recipe for lasagna makes healthy comfort food!

This Crock Pot Low Carb Lasagna recipe is the one that almost got away. It took me FIVE attempts to perfect, but I can safely say that it was completely worth every tear I shed (and less-than-lady-like word I uttered) into my slow cooker. Not only is this no-noodle lasagna absolutely delicious, but it’s become a reader favorite and one of the best crock pot recipes on my site.

Cheesy, saucy, low-carb, and protein-packed, this crock pot veggie lasagna is the most comforting, crowd-pleasing way to serve vegetables that I’ve found.

Fast forward five recipe attempts later, and here we are. The best, most foolproof, no-noodle, low-carb lasagna recipe you will ever (and I mean EVER) find!

Crock Pot Low Carb Lasagna
Crock Pot Low Carb Lasagna made with zucchini and eggplant in place of pasta. Healthy, gluten free, and your slow cooker does all the work!

YIELD: 6 servings
PREP TIME: 30 minutes
TOTAL TIME: 3 to 4 hours

Ingredients:

2 medium zucchini
1 medium eggplant
Kosher salt
16 ounces (2 cups) good-quality store-bought tomato-based pasta sauce (or homemade)
1 medium red onion, diced
1 red bell pepper, diced
16 ounces low-fat cottage cheese (do not use skim—I used 1%)
2 large eggs
8 ounces part-skim shredded mozzarella or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)