Low Carb Slow Cooker Lasagna
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: At least 8 servings
Pasta has been replaced with vegetables in this low carb slow cooker lasagna. This lasagna is so healthy, you can eat it every single day!
  • 2 large zucchini (the fatter the better)
  • 2 large yellow squash (the fatter the better) or more zucchini
  • Salt
  • ¾ cup mozzarella cheese
  • Grated Parmesan cheese
  • Meat sauce:
  • 1 lb ground turkey (very lean, I use 99% fat free)
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can diced tomatoes, undrained (no salt added)
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 cups tomato sauce of choice
  • Cheese filling:
  • 2 cups cottage cheese (low fat)
  • ⅓ cup fresh flat leaf parsley, chopped
  • 1 extra large egg + 1 egg white
  • 1 tsp basil
  • ¼ cup grated Parmesan cheese
  1. Wash the vegetables. Cut off the ends of the zucchini and squash and cut each in half width-wise. Stand each piece up right and slowly make ⅛" to ¼" thick slices. Discard the peels (or save for another use). Spread the slices out on a couple of cutting boards, sprinkle with salt and let sit while you prepare the rest of the steps. This will pull out moisture from the squash.
  2. Brown the ground turkey in a medium skillet on medium to medium-high heat. Once it’s no longer pink, drain the fat (if any) and add garlic and onion. Stir and cook for a couple of minutes. Add basil, garlic powder, and oregano and stir.
  3. Once the turkey begins to show some browning, add in a can of diced tomatoes and turn heat to low. Stir then add in tomato sauce. Cook for a couple of minutes then turn heat off.
  4. In a medium bowl, mix cheese filling ingredients: cottage cheese with eggs, parsley, 1 tsp basil, and ¼ cup Parmesan cheese.
  5. Use a paper towel to blot away moisture from the zucchini and squash.
  6. Spread 1 cup of the meat sauce in a slow cooker.
  7. Place 1 layer of zucchini/squash in the slow cooker. Do your best to cover the entire surface.
  8. Spread about 1 and ¼ cups of the cottage cheese mixture.
  9. Sprinkle with ¼ cup mozzarella cheese.
  10. Spread about 1.5 cups meat sauce.
  11. Place another layer of zucchini/squash the same way as the original layer. Top with cottage cheese mixture, mozzarella cheese, and meat sauce the same as step before.
  12. Place another layer of zucchini/squash, top with 1 cup meat sauce (or whatever is remaining), then top with remaining mozzarella and sprinkle with Parmesan.
  13. Cook on low for 4 hours.
There WILL be a lot of water in the slow cooker as it cooks more. Do not panic, this is okay. It will thicken over time, especially during refrigeration.
Recipe by Kate Gwyn at https://www.kategwyn.com/low-carb-slow-cooker-lasagna/