Vegetarian

Slow Cooker Low Carb Vegetable Lasagna (No pasta!) is for Dinner.

Slow Cooker Low Carb Vegetable Lasagna (No pasta!) takes 20 minutes to prepare.

Slow Cooker Low Carb Vegetable Lasagna (No pasta!) takes 480 minutes to cook.

Slow Cooker Low Carb Vegetable Lasagna (No pasta!) makes 8 servings.

The ingredients for Slow Cooker Low Carb Vegetable Lasagna (No pasta!) are:

20 oz Trader Joe's Fresh Ricotta (2 tubs)
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh)
4 cup, sliced Zucchini (4 whole zucchini)
2.5 cup Classico - Spicy Red Pepper (by RSKATERMOM)
1/4 cup of parmesan cheese
2 tbsp Basil (I use the paste you buy at the store)
3 cloves Garlic, minced (I use the paste you buy at the store)

Here is how you make Slow Cooker Low Carb Vegetable Lasagna (No pasta!):

Using a mandoline, slice the vegetables lengthwise (they will be your noodles)Mix the ricotta, parm, garlic, and basil togetherSpray the crockpot with non-stick cooking sprayBuild your lasagna by layering the eggplant, ricotta mixture, zucchini and sauce. Continue layering until you have used all of your ingredients.Your top layer should be a vegetable. Cook on low for 7-10 hoursWhen finished, sprinkle the top with additional parm or mozzarella as desiredServing Size: Makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user APRYLA.

The nutritional information for Slow Cooker Low Carb Vegetable Lasagna (No pasta!) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 184.1

• Total Fat: 8.0 g
• Cholesterol: 25.0 mg
• Sodium: 105.0 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 4.3 g
• Protein: 9.5 g

Slow Cooker Low Carb Vegetable Lasagna (No pasta!) is Italian cuisine.

The dietary needs meet for Slow Cooker Low Carb Vegetable Lasagna (No pasta!) is Vegetarian