Are you looking for a low carb alternative to lasagna? Our Low Carb Crock Pot Lasagna Casserole has all the flavors of your favorite dish with a fraction of the carbs! Our family loves this easy low carb crock pot recipe!
Cuisine: Low Carb
Keyword: Low Carb Crock Pot Lasgana Casserole
24ozjar marinara sauce
1-2lbssausage- browned and drained
4ozcanned sliced mushrooms optional
16sliceschicken breast thin deli slices
Combine marinara, sausage and mushrooms in a bowl.
Spoon a couple spoonfuls of mixture into the bottom of a 6 quart or casserole crock pot and spread into very thin layer.
Add 8 slices of chicken slices evenly and top with 6 slices of mozzarella.
Add half of the meat sauce and evenly dollop dots of half the ricotta.
Repeat the layers beginning with the chicken, then mozzarella slices, then meat sauce and ricotta.
Top with mozzarella and cook on low for 2-3 hours or until cheese is melted and casserole is heated through.
For best results, let the casserole cool for at least an hour to make it more sliceable. Setting overnight in the fridge after cooking will produce even better slices. Just slice and reheat in microwave.
This recipe uses an idea we adapted from one of our favorite low carb cookbooks: Keto Comfort Foods -- seriously LOVE this book!
We used our casserole crock pot for this recipe, but you can use a traditional 6 quart slow cooker and get similar results.
We have made this with 1 lb of sausage and again with 2 lbs. Choose how much sausage based on how meaty you would like your sauce.
While this dish is yummy right after cooking, it will fall apart, much like a typical lasagna recipe. And, like traditional lasagnas, for best results, let the casserole cool for at least an hour to make it more sliceable. Setting overnight in the fridge after cooking will produce even better slices. Just slice and reheat in microwave.