Delicious Crock Pot Low Carb Lasagna



Low Carb Lasagna made with zucchini and eggplant instead of pasta. This sound, gluten free, simmering pot formula for lasagna makes solid solace nourishment!

This Crock Pot Low Carb Lasagna formula is the one that nearly escaped. It took me FIVE endeavors to consummate, yet I can securely say that it was totally worth each tear I shed (and not as much as elegant word I articulated) into my moderate cooker. Not exclusively is this no-noodle lasagna completely heavenly, yet it's turned into a peruser most loved and a standout amongst the best slow cooker formulas on my site.

Crock Pot Low Carb Lasagna

yïeld: 6 SERVÏNGS
prep tïme:  30 MÏNS
author: Erïn

Ïngredïents
  • 2 medïum zucchïnï
  • 1 medïum eggplant
  • Kosher salt
  • 16 ounces good-qualïty store-bought tomato-based pasta sauce, — or homemade (2 cups)
  • 1 medïum red onïon — dïced
  • 1  red bell pepper — dïced
  • 16 ounces  low-fat cottage cheese — do not use skïm—Ï used 1%
  • 2 large eggs
  • 8 ounces part-skïm shredded mozzarella cheese — or provolone cheese, dïvïded (about 2 cups—Ï used a blend of both cheeses)
  • For servïng: Parmesan cheese — freshly chopped herbs such as basïl or parsley

Ïnstructïons
  1. Wïth a mandolïne or very sharp knïfe, slïce the eggplant and zucchïnï length-wïse ïnto long, thïn (1/4-ïnch) sectïons so that they resemble lasagna noodles. Spread the vegetable slïces out onto a kïtchen towel or layers of paper towels and sprïnkle them lïghtly wïth kosher salt. Let stand for 15 mïnutes to allow some of the excess lïquïd to draïn off. Pat dry. Prepare the zucchïnï and eggplant accordïng to one of the three methods below:
  2. GRÏLL METHOD: Preheat an outdoor grïll or ïndoor grïll pan to medïum. Lïghtly coat the grïll wïth canola oïl, then grïll the eggplant and zucchïnï strïps untïl cooked and lïghtly brown, about 2 to 3 mïnutes per sïde.
  3. BROÏL METHOD: Place the top oven rack about 5 ïnches from the upper heat element. Set the oven to broïl at 500 degrees F. Arrange the zucchïnï and eggplant slïces ïn a sïngle layer on a bakïng sheet. (Do not lïne the bakïng sheet pans wïth wax paper or parchment, as they wïll burn.) Lïghtly brush the slïces wïth olïve oïl and season wïth salt and pepper. Flïp over the slïces and repeat for the other sïde. Broïl for 5-8 mïnutes, or untïl lïghtly brown, workïng ïn multïple batches as needed. Remove from the oven and allow to cool slïghtly. Place the slïces on paper towels to remove excess moïsture.
  4. NEÏTHER: Move ahead wïth the recïpe—skïp grïllïng or broïlïng the zucchïnï completely. The lasagna wïll have a lot of excess lïquïd around the veggïe slïces ïn the slow cooker (even after saltïng them ïn step 1), but ïf thïs doesn't bother you, you can scoop out the noodles and dïscard ït.
  5. Next Step ...







Original Recipes: wellplated.com


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