Slow Cooker Low-Carb Zucchini Lasagna

2020-06-22
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    251
  • Fat

    13.9g
  • Saturated Fat

    3.6 g
  • Polyunsaturated Fat

    2.2 g
  • Cholesterol

    59.7 mg
  • Sodium

    519.2 mg
  • Potassium

    239.4 mg
  • Carbohydrate

    11.9 g
  • Fiber

    1.2 g
  • Sugars

    4.9g
  • Protein

    20.8 g
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Slow cooker low-carb zucchini lasagna. Low-carb and gluten-free zucchini and beef lasagna cooked in a slow cooker. You may also like Slow Cooker Creamy Chicken and  Spinach Lasagna

 Slow Cooker Low-Carb Zucchini Lasagna

Ingredients

  • 1 ½ pounds (720 g) ground beef
  • 1 tablespoon minced garlic
  • 1½ cups cottage cheese
  • 3 cups (750) tomato sauce
  • 6 medium zucchini, sliced
  • 2 egg whites
  • 1½ cups reduced fat Mozzarella cheese
  • 2 large wine tomatoes, chopped
  • 1½ tablespoons dried rosemary leaves
  • 1½ tablespoons italian seasoning
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

Method

Step 1

Cut sliced zucchini into strips. Transfer them to paper towels and allow drying for 20 minutes.

Step 2

In a large nonstick skillet, heat the olive oil over medium-high heat. Add minced garlic and cook, stirring occasionally, until browned, for about 2 minutes. Stir in ground beef and continue cooking and crumbling with fork, for a further 4 minutes. Add seasoning and cook, stirring, for another 4-5 minutes.

Step 3

Reduce heat to meadium. Add tomatoes and tomato sauce. Stir throughly, then season with salt and black pepper. Cover the skillet and cook for 3-5 minutes. Remove the skillet from the heat and set aside.

Step 4

In a small mixing bowl, combine cottage chees and egg whites. Mix well and set aside.

Step 5

Grease the slow cooker with olive oil. Add the meat sauce, zucchini strips, and cottage cheese mixture to the greased pot, then repeat.

Step 6

Add the meat sauce to the top layer of zucchini strips. Cover with shredded Mozzarella cheese.

Step 7

Cover the pot. Cook on high-heat setting for 4 hours.

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