Low Carb Lasagna in the Crock Pot
🔹2 medium zucchini
🔹1 medium eggplant
🔹1 lb lean ground beef
🔹Prego Garden Harvest pasta sauce
🔹16 ounces low-fat 1% cottage cheese
🔹1 large egg
🔹Finely shredded mozzarella bag
How to make the “noodles:”
✏️slice the 🍆 & zucchini thin (1/4-inch) lightly salt and set on paper towels to drain excess liquid. Pat dry!
✏️ Broil at 500 degrees F in a single layer on a baking sheet. (Do not line the baking sheet pans)
✏️Lightly brush with olive oil and season with salt & pepper on both sides! Broil for 8 minutes (lightly brown)
✏️Remove from oven, cool slightly. Remove excess moisture on a paper towel!
How to make meat sauce:
🔹Brown ground beef (seasoned with salt, pepper, & garlic powder also added onions!)
🔹Stir in Prego sauce
Ready to Cook:
🔹Spread 1/2 cup meat sauce on the bottom of the crock pot
🔹Beat the cottage cheese together with the eggs in a small bowl
🔹First layer: 1 layer of eggplant, 1/3 cottage cheese, 1/3 mozzarella cheese, 1/3 meat sauce!
🔹Middle layer: 1 layer of zucchini, 1/3 cottage cheese, 1/3 mozzarella cheese, 1/3 meat sauce!
🔹Final layer: 1 layer of egg plant, remaining cottage cheese, meat sauce, & mozzarella cheese
🔹Cook on high for 2 to 3 hours, until the eggplant is tender.
🔹Re-cover, turn off crock pot, and let stand until any remaining liquid is absorbed, about 30 min to 1 hour