Crock Pot Low Carb Lasagna

Looking for the perfect weekend meal? This Crock Pot Low Carb Lasagna is easy to prep, cooks while you relax, and delivers that ooey-gooey lasagna flavor the whole family craves.

Table of Contents

Weeknight dinners can be so rushed and stressful. But weekends are made for taking it easy and spending time together around the table. That’s where this recipe comes in.

All you have to do is a quick assembly in the morning or the night before, and let your slow cooker work its magic. No need to boil noodles or make separate meat sauce. It all comes together in one pot for fuss-free baking.

The ingredients are simple – ground beef, tomato sauce and pasta sauce provide rich flavor. A ricotta filling adds that necessary creaminess. And of course, you can’t forget the cheese. Oozy, melted mozzarella and parmesan tie it all together for a lasagna that’s truly irresistible.

Slice into this cheesy lasagna after its long, slow cook and you’ll discover layers of pasta, meat and tomatoes all baked to absolute perfection. It’s the satisfying flavor of your favorite Italian restaurant brought right to your kitchen table.

This is a lasagna recipe for those leisurely weekends when you want great food with zero stress or hassle. The slow cooker does all the work while you relax and enjoy time with your family.

PASTA SWAP

Traditional lasagna uses lasagna noodles which are high in carbs. This recipe swaps the noodles for sliced zucchini to keep it low carb. The zucchini slices cook down and mimic the texture of lasagna noodles.

How to cook lasagna in a slow cooker

Cooking lasagna in a slow cooker is a great hands-off way to make this classic baked pasta dish. Here are some tips for slow cooker lasagna success:

Use a slow cooker liner or foil sling to make removal easy. Spray the liner with non-stick cooking spray before assembling the lasagna. Start with a layer of your favorite jarred pasta sauce on the bottom. Add a layer of uncooked lasagna noodles, breaking them to fit. Top with ricotta cheese mixture, mozzarella slices, and meat sauce. Repeat the layers until your slow cooker is full, ending with sauce and mozzarella.

Make sure to spread the sauce and fillings all the way to the edges so the noodles cook evenly. Pour a cup of water along the edges to help create steam. Cook on low for 4-6 hours until the pasta is tender and the cheese is melted and bubbly.

Allow the lasagna to rest for 10-15 minutes before serving. Use the foil sling or liner to carefully lift the lasagna out of the slow cooker fully intact. Slice and serve with garlic bread or salad. Leftover lasagna can be refrigerated for 3-4 days or frozen for up to 3 months.

Avoiding Excess Liquid in Crock Pot Low Carb Lasagna

Excess liquid is a common issue when making lasagna in the slow cooker. The moist environment can make the lasagna watery instead of nicely layered and cohesive. Here are some tips to help avoid excess liquid in your crock pot low carb lasagna:

Use zucchini, eggplant or cooked squash instead of noodles – Fresh veggies release less moisture than uncooked noodles.
Pat meat and vegetables dry – Drain and blot ground meat, mushrooms, spinach and other veggies with paper towels after cooking to remove excess moisture.
Use cottage or ricotta cheese – They tend to be drier than moist shredded mozzarella.
Place paper towels between layers – Lay paper towels over the zucchini or vegetable noodles to absorb extra moisture.
Cook on low heat setting – The lower temperature helps prevent boiling and overflow.
Don’t overfill – Leave at least 1 inch of headspace for ingredients to bubble as they cook.
Let cool before serving – Allow the lasagna to rest 20-30 minutes before cutting so excess liquid can absorb back into the dish.

With these tips, you can enjoy perfectly layered low carb lasagna with tomatoes, meat and cheese that slice cleanly without any watery drips. Avoid the liquid issue with veggies instead of noodles, blotted meats, paper towel layers and proper slow cooker technique.

How to Store and Reheat This Lasagna

One of the best parts about slow cooker lasagna is enjoying the delicious leftovers for days after. Here are some tips for storing and reheating your crock pot lasagna:

Let lasagna cool completely – Don’t cover or refrigerate until lasagna has cooled to room temperature to prevent condensation.
Store in airtight container – Place cooled lasagna in a tightly sealed glass or plastic container. Plastic wrap can also work for short term storage.
Refrigerate up to 4 days – Keeps well refrigerated for 3-4 days. Freeze for longer storage.
Reheat individual portions – Slice desired amount of lasagna and reheat on a plate in the microwave or oven.
Microwave carefully – Microwave single servings on Medium power in 30 second increments until hot.
Oven reheat at 350°F – Place lasagna slices on a baking sheet and cover with foil. Heat at 350°F for 15-20 minutes.
Add moisture – If lasagna seems dry, add a splash of marinara sauce or a sprinkle of water before reheating.
Avoid sogginess – Don’t overheat or lasagna may become soggy. Just warm until heated through.

With proper storage and reheating, you can enjoy your crock pot lasagna for lunches or quick dinners throughout the week. The key is letting it cool completely before storing and reheating individual slices as needed.

Recommended Tools to Make Crock Pot Low Carb Lasagna in a Slow Cooker

Having the right kitchen tools can make preparing crockpot low carb lasagna much easier. Here are some recommended tools to help assemble and cook lasagna in a slow cooker:

Slow cooker – A 6-8 quart oval or rectangular slow cooker works best to fit lasagna noodles.
Slow cooker liner – Non-stick liners prevent sticking and make cleanup easy.
Foil sling – Piece of foil used to help lift finished lasagna out of the slow cooker.
Zester – A microplane zester makes quick work of grating parmesan cheese.
Spatula – Flexible silicone spatula to spread ricotta and meat sauce evenly.
Ladle – For evenly pouring tomato sauce over layers.
Slicing mandoline – Creates thin, uniform zucchini or vegetable noodles.
Kitchen shears – Useful for cutting lasagna noodles to fit slow cooker.
Grater – Box grater to shred mozzarella cheese.
Mixing bowls – For combining cheese, egg and seasonings.
Measuring cups & spoons – For accurately measuring ingredients.
Food storage containers – For storing leftovers.

A few other nice-to-have items are a salad spinner for drying spinach or zucchini noodles, parchment paper for preventing sticking, a baking sheet for cooking meat and vegetables, and an instant-read thermometer for checking meat doneness.

Equipping your kitchen with these useful tools will make assembling and cooking lasagna in the slow cooker much more efficient and enjoyable. With the right gear, you’ll be whipping up the perfect crockpot lasagna in no time!

Crock Pot Low Carb Lasagna Recipe

Ingredients

2 lbs ground beef
1 onion, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
1/4 tsp black pepper
15 oz ricotta cheese
1 cup shredded mozzarella, divided
1/4 cup parmesan cheese
1 large egg
4 medium zucchini, sliced lengthwise

Instructions

Cook ground beef with onion and garlic until browned. Drain excess fat.
In a bowl, mix ricotta, 1/2 cup mozzarella, parmesan and egg.
Spread 1/3 of the meat mixture in the bottom of a 6-8 quart slow cooker sprayed with cooking spray. Top with 1/3 of the sliced zucchini. Spread 1/2 of the cheese mixture over zucchini. Repeat layers ending with remaining meat mixture. Top with remaining 1/2 cup mozzarella.
In a bowl, mix crushed tomatoes, tomato sauce and seasonings. Pour over lasagna.
Cover and cook on low for 4-6 hours until bubbling at edges. Let stand 10 minutes before serving.

Notes

Add mushrooms, peppers or other low carb veggies to the meat mixture if desired. Substitute spinach or eggplant slices for some of the zucchini.

Nutrition

Calories: 295kcal
Carbohydrates: 12g
Protein: 25g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 83mg
Sodium: 360mg
Potassium: 940mg
Fiber: 2g
Sugar: 8g
Vitamin A: 825IU
Vitamin C: 16.1mg
Calcium: 254mg
Iron: 2.7mg

Conclusion

This crock pot low carb lasagna is a delicious pasta swap that’s easy to make and full of flavor. With sliced zucchini instead of noodles, it’s lower in carbs but still satisfies that lasagna craving. Customize it to your liking and enjoy!