Well Plated has come up with a slow-cooked lasagna recipe that manages to be low carb and gluten free.
The recipe calls for zucchini and eggplant instead of the noodles typical lasagna uses. It preps in 30 minutes, cooks in 3-4 hours and yields six servings.
Per serving, it has 273 calories, 12 grams of total fat, 88 milligrams of cholesterol, 22 grams of carbohydrates, six grams of fiber, 12 grams of sugar and 23 grams of protein. This recipe is high in sodium with 963 milligrams per serving. To make this recipe low sodium, consider eliminating the Kosher salt and choose low sodium ingredients where possible.
See the complete recipe, including ingredients and cooking instructions, on Well Plated.