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Close Up Picture of Simple Crockpot Vegetarian and Gluten Free Lasagna

Crockpot Vegetarian and Gluten Free Lasagna

A low-carb, gluten-free slow cooker lasagna that uses charred zucchini and eggplant planks as the noodles, layered with a cottage cheese and egg mixture, red pepper, red onion, mozzarella and marinara. Cooks on high in 2-3 hours.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini sliced lengthwise 1/4 inch thick
  • 1 eggplant sliced lengthwise 1/4 inch thick
  • olive oil, kosher salt and black pepper for roasting
  • 1 red bell pepper diced
  • 1 red onion diced
  • 2 eggs
  • 16 oz 2% cottage cheese not skim
  • 24 oz gluten-free marinara sauce check the label
  • 8 oz shredded mozzarella cheese
  • provolone slices optional, for the top

Method
 

  1. Heat the oven to 500°F. Lay the zucchini and eggplant slices on paper towels to draw out moisture.
  2. Move the slices to a baking sheet, brush with olive oil, season with salt and pepper and roast 5-8 minutes until charred and shriveled (this keeps the lasagna from going mushy).
  3. Turn the crockpot to HIGH. Dice the bell pepper and onion. Whisk the eggs with the cottage cheese.
  4. Spray the crockpot and spread a thin layer of marinara on the bottom. Layer: eggplant, a third of the cottage cheese mixture, a third of the peppers and onions, a third of the mozzarella, and 1/2-2/3 cup marinara.
  5. Repeat the layers starting with zucchini, then a third time with the remaining vegetables, ending with marinara and any remaining cheese (or provolone slices).
  6. Cover and cook on HIGH 2-3 hours, until the edges are crispy and the center is set.

Notes

Skim cottage cheese makes it watery. Not gluten-free? Use homemade bolognese for a low-carb meat version.