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Recipe of the Week 12/27: Low Carb Crockpot Lasagna

Yields 6 Servings: 



  1. Preheat the oven to a high broil (500 F). Prepare a baking sheet with a silicone baking mat or parchment paper.
  2. Slice the ends off the eggplant then thinly slice it using a mandoline or knife.
  3. Place the slices on a baking sheet and sprinkle with salt.
  4. Broil the eggplant 5-10 minutes until lightly browned.
  5. Remove from the oven and pat with paper towels to remove any liquid remaining from them.
  6. In a large mixing bowl, combine the ground chicken (uncooked), cottage cheese, red onion, dried parsley and egg. Stir to incorporate the ingredients thoroughly.
  7. Spray the inside of a crockpot with cooking spray.
  8. Place 1/4 cup of marinara sauce on the bottom of the pan. It won't seem like much, but it's all you need.
  9. Place a layer of eggplant over the marinara sauce. Over the eggplant, place 1/3 of the chicken mixture followed by 1/2 cup of the marinara sauce. Repeat this process for 2 more layers. They will be thick.
  10. Top the last layer with the remaining marinara sauce and mozzarella cheese.
  11. Cook the lasagna in the crockpot on high 3 hours or low 6 hours. You will know the lasagna is finished if you can cut into the eggplant and it's nice and tender. You should expect to see liquid in the crockpot from the eggplant. The liquid can be discarded after making.
  12. Slice into 6 equal pieces.
  13. Store the lasagna in the refrigerator in a container up to 1 week. Note, this will not store well in the freezer due to the eggplant. 


Adapted From: 


Nutrition Facts Per Serving : Calories 262 kcal, Fat 10.5 g, Saturated fat 2.2 g, Cholesterol 76.5 mg, Sodium 429.6 mg Carbohydrates 16.1 g, Sugar .9 g, Protein 27.6 g 

Brianna Lawless, MS, RDN

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