Slow Cooker Eggplant Lasagna
Slow Cooker Eggplant Lasagna - delicious easy gluten free keto lasagna right from the slow cooker - this eggplant lasagna tastes just like lasagna without all the carbs!
Servings: 6
Calories: 194kcal
Equipment
Ingredients
- 2 eggplant sliced into long thing noodles with a mandoline
- 1 onion diced
- 1 bell pepper diced
- 1 cup cottage cheese
- 8 oz mozzarella cheese with 1 oz set aside
- 12 oz pasta sauce
Instructions
- In a slow cooker dish, lay eggplant noodles down flat.
- Layer a little sauce, peppers and onions, cottage cheese and mozzarella.
- Repeat to make 3 layers with sauce, veggies, cottage cheese and mozzarella.
- Add a final fourth layer of eggplant, top with sauce.
- Cover and cook on high 2 1/2 hours, or until eggplant is softened.
- Add 1 oz of cheese that was set aside to top, cover.
- Let cook additional 10 minutes, until cheese is melted.
- Garnish with red pepper flakes and parsley if desired.
- Serve hot- makes fabulous leftovers.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 453mg | Fiber: 7g | Sugar: 12g