Get Healthy > Eat Wise > Healthy Recipes > December 2016 > Crock Pot Veggie Lasagna

Healthy Recipes
Cookbooks
Eating Out

Crock Pot Veggie Lasagna

Posted by: Rachel Whitlock on 12/1/2016 11:27:07 AM

A healthy, easy, and absolutely delicious comfort food

Servings: 6

Ingredients: 

  • 2 medium lasagna
  • 1 medium eggplant
  • Salt
  • 2 cups low-sodium pasta sauce (even better if it's homemade!)
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 2 cups (16 ounces) low-sodium or low-fat cottage cheese
  • 2 large eggs
  • 8 ounces part-skim mozzarella or provolone cheese, divided (about 2 cups)
  • Optional for serving: Parmesan cheese, freshly chopped herbs such as basil or parsley
Instructions: 
  1. Thinly slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles. Spread the vegetable slices out onto a kitchen towl or layers of paper towels and sprinkle them lightly with salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. To get even more moisture out of the slices, you can grill each slice for 2-3 minutes or broil them in the oven at 500 degrees for 8 minutes after brushing lightly with olive oil and salt and pepper. You don't have to broil or grill the veggie slices if you don't want to, there will just be excess moisture in your finished lasagna that you can scoop out.
  2. Grease a 6-quart crock pot. Spread 1/2 cup layer tomato sauce on the bottom of the crock pot. In a small bowl, beat together the cottage cheese and eggs.
  3. Create the first lasagna layer in the crock pot as follows: 1 layer eggplant "noodles," 1/3 of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, 1/2 cup tomato sauce.
  4. Repeat for the second layer, this time using zucchini.
  5. Repeat step 3 for the third and final layer, using the remaining eggplant, cottage cheese, bell peppers and onions, then topping with the remaining zucchini noodles, tomato sauce, and mozzarella cheese. 
  6. Cover the crock pot and cook on high for 2-3 hours, until the eggplant is tender. To test, insert a long knife into the lasagna. Turn off the slow cooker and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour (remember that if you didn't grill or broil the vegetables, you may have a lot of remaining liquid). Top with sprinkled Parmesan cheese and herbs to serve, if desired.
Nutrition information: 
(Per serving)
Calories: 233
Fat: 9 g
Protein: 24 g
Sodium: 504 mg

Source: slightly modified from Well Plated

Healthy RecipesHealthy Recipes RSS