Crock Pot Low Carb Lasagna

Instructions:

1. In a skillet over medium heat, brown the ground beef or turkey. Add chopped onions and garlic and sauté until onions are translucent and the meat is cooked through. Drain any excess fat.
2. Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Let the sauce simmer for about 10 minutes to combine the flavors. Taste and adjust seasoning as needed.
3. In a separate bowl, mix the ricotta cheese and egg until well combined.
4. Assemble the lasagna in the crock pot:
   • Start by spreading a small amount of the meat sauce on the bottom of the crock pot.
   • Layer zucchini slices on top of the sauce.
   • Spread a layer of the ricotta mixture over the zucchini.
   • Sprinkle some shredded mozzarella cheese over the ricotta layer.
   • Repeat the layers until you use up all the ingredients, finishing with a layer of meat sauce and shredded mozzarella cheese on top.
5. Cover the crock pot and cook on low for 4-5 hours, or until the zucchini is tender and the flavors have melded together.
6. In the last 30 minutes of cooking, sprinkle the grated Parmesan cheese over the top of the lasagna.
7. Once done, turn off the crock pot and let the lasagna sit for a few minutes before slicing and serving.

This low carb crock pot lasagna is a great option for those following a keto diet. The zucchini replaces the traditional pasta, making it a healthier alternative while still providing the flavors you love. Enjoy your delicious and satisfying low carb meal!