Froggie's Low Carb- Keto Crock Pot Lasagna

 Froggie's Low Carb- Keto Crock Pot Lasagna

Ingredients: 

1 jar -23 ounces- favorite spaghetti sauce or 2 cups homemade

6 eggs beaten plus grease or oil spray- made into egg crepes* see below

1 lb ground beef or ground Italian sausage fried and drained

1/4 cup each chopped onion and green pepper (fried with the meat)

1 16 ounce carton of Ricotta or Cottage cheese (full fat)

1 8 ounce block of mozzarella shredded

Parmesan cheese to sprinkle on layers

 

Prep:

Fry meat, onion and peppers and drain and set aside.

 

Egg Crepes:

 Whisk eggs two minutes

Heat a small to medium sized non stick or cast iron pan on medium high heat and spray avocado oil spray or coat bottom with lard, bacon grease or your choice of high heat oil. 

Pour 1/8 cup of the egg into the pan and quickly tilt the pan to coat the bottom. It should not be super runny on top. Cover with a lid for 20 seconds. Then taking a rubber scraper, gently loosen the edges and flip carefully in the pan- this takes practice and will not work if the egg isn't mostly cooked so you may need to keep the lid on a bit longer if the egg does not look set. 

 

Remove crepe from pan and complete process until you have made all of the egg crepes. These become the noodles. It is okay if some are not perfect.

 

 

 

 

 

 

Assembly:

Pour 1/4 cup of the sauce on the bottom of the crock-pot and spread out to cover the whole bottom. 

 

Add your first layer of noodles, and then meat.

You can add the ricotta or cottage cheese to the fried meat mixture to make it easier. I just dolloped drops of ricotta cheese on my meat layer and spread it out with a spoon. 

 

 

Sprinkle layer with Parmesan cheese. Add another layer of noodles and then 1/2 cup sauce. Continue until all ingredients are used, ending in a sauce layer.

 

 

 

 

Cover with mozzarella cheese.

Set crockpot on low and cook covered for 4-6 hours until all the cheese is melted on top. Enjoy!

4-6 servings.

 

 

 

 

* You can add things like mushrooms, spinach layers, or use zucchini slices instead of egg noodles if you want. Look for a low sugar count sauce to keep the carbs down.

*When I am in a hurry I have used store bought egg crepes and I found these didn't taste "eggy" 

 

* Most of my ingredients are organic- my personal preference.