Now that we're done carb loading from Christmas and eating a lot of sweets it's time to get back on track. This vegetarian or turkey low carb lasagna is just the thing! No noodles, just veg and so delicious. 

Ingredients: 
1 Medium eggplant
2 Medium zucchini 
1 lb ground turkey (or veggie ground) 
2 cup low fat cottage cheese
1 egg
1 yellow pepper
1 onion
1 large can pasta sauce, or homemade sauce. 
2 cup Mozerella
1/2 cup Parmesan

Directions
1. Cut zucchini and eggplant into thin noodle like slices, using a mondoline is easiest but if you don't have one that's fine.  
2. Salt zucchini, set aside for 30 minutes, wipe off and then grill lightly. Grill the eggplant lightly as well. 
3. Saute turkey and garlic over medium heat, add in 1/2 cup of pasta sauce. 
4. Drain the cottage cheese,  mix in the egg and Parmesan cheese.  
5. Put a small layer of pasta sauce on bottom of the slow cooker, place zucchini slices on it, layer cottage cheese and turkey (or veggie ground) over it. Continue to layer like this alternating eggplant and zucchini. 

6. Last layer should be zucchini, top off with mozzarella and whatever is left of pasta sauce. Place slow cooker on high for 3 hours. Let cool and enjoy!!