Lean Low Carb Crockpot Lasagna

This wonderful low carb lasagna made with zucchini and eggplant in place of pasta. This healthy, gluten-free, crockpot recipe for lasagna makes healthy comfort food!

Ingredients

•  2 medium zucchini
•  1 medium eggplant
•  Kosher salt
•  16 ounces good-quality store-bought tomato-based pasta sauce, — or homemade (2 cups)
•  1 medium red onion — diced
•  1  red bell pepper — diced
•  16 ounces  low-fat cottage cheese — do not use skim—I used 1%
•  2 large eggs
•  8 ounces part-skim shredded mozzarella cheese — or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)
•  For serving: Parmesan cheese — freshly chopped herbs such as basil or parsley

Recipe Originally Created By:Erin - Well Plated 

Thomas Cox Ivery Johnson Jr.