Crock Pot Veggie Lasagna

Low carb? Oh yeah!

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

Click HERE for the instructions

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