Slow Cooker Eggplant Lasagna

Easy slow cooker eggplant lasagna recipe, homemade with simple ingredients. Loaded with layers of eggplant slices, marinara sauce, ricotta, mozzarella, parmesan cheese and noodles.

Eggplant does not get enough credit in the culinary world in my opinion. If you have never given it a chance, then this recipe is the best introduction to it you can get. It’s layered with all the goodness of traditional lasagna, plus the bonus of hearty, delicious eggplant. This Slow Cooker Lasagna Soup is another delicious and east take on lasagna without all the layering.

How To Make Slow Cooker Eggplant Lasagna Recipe From Scratch?

  1. Arrange the eggplants slices– As single layer on a baking tray.
  2. Salt slices– Sprinkle a little salt on top of all the slices and keep aside for 10 minutes. Then, flip the slices and repeat the process.
  3. Rinse slices– With water and dry them gently with paper towels.
  4. Mix ingredients– In a bowl, add ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg and mix.
  5. Prep slow cooker– Spray the slow cooker with oil.
  6. Add sauce– Add 1 cup marinara sauce. Spread out evenly.
  7. Add noodles– A single layer of broken lasagna noodles.
  8. Spread cheese– Spread half the ricotta cheese mixture evenly on top of the noodles.
  9. Layer eggplant– Top it off with a layer of eggplant slices.
  10. Add sauce– Add 1 cup marinara sauce and spread it out evenly.
  11. Add noodles– Add another layer of broken lasagna noodles.
  12. Add cheese– Add remaining ricotta cheese mixture and spread it out.
  13. Sprinkle cheese– 1/4 cup of mozzarella and parmesan.
  14. Add eggplant– Add another layer of eggplant slices.
  15. Add sauce– Add 1 cup of marinara sauce and spread it out evenly.
  16. Sprinkle more cheese– 1/4 cup of mozzarella and of parmesan cheese.
  17. Add noodles– Add another layer of broken lasagna noodles.
  18. Add final sauce– Add 1 cup marinara sauce and spread it evenly.
  19. Cook– On High heat for 2 to 2.5 hours or on Low heat for 4-5 hours.
  20. Add final cheese– In the final 15-20 minutes, sprinkle the remaining mozzarella cheese and parmesan cheese.
  21. Cover and cook– Until cheese is fully melted.
  22. Enjoy!– Garnish with roughly chopped fresh parsley or basil.

What Sides To Serve With Italian Vegetarian Eggplant Lasagna?

You can’t go wrong with more vegetables alongside this dish since it is a heavier recipe. Try these Slow Cooker Glazed Carrots, Slow Cooker Green Bean Casserole, Salad, or even Roasted vegetables.

You can also serve it with bread such as breadsticks, dinner rolls, garlic bread, or ciabatta bread.

How Do You Cut Eggplant For Lasagna?

You can either cut it in long thin strips using a sharp knife, or in circles. I prefer circles because it is easier to serve this way.

How To Layer Lasagna?

Start with a layer of sauce, noodles, cheese mixture, and then eggplant. Then a layer of sauce, noodles, cheese mixture, and then shredded cheese. Then a layer of eggplant, sauce, cheese, noodles, and sauce.

Why Do You Salt Eggplant? Do You Rinse Eggplant After Salting? Do You Salt Both Sides?

Salting the eggplant draw all of the excess water out of the eggplant so that it doesn’t get soggy and water down the lasagna. Yes, rinse the eggplant after salting it or else the dish will be way too salty. Yes, salt both sides of the eggplant to remove as much of the water as possible.

Variations For Crockpot Aubergine Lasagna

Vegan eggplant lasagna– Use vegan cheeses instead of dairy based cheeses.

Add meat– Just note that the meat must be cooked before adding it to the lasagna.

Low-carb lasagna– Omit the lasagna strips and add more cheese. Note that the cooking time will be shorter.

Roasted eggplant lasagna– Roast the eggplant in the oven before adding it to the slow cooker. This adds yet another layer of flavor.

Fried eggplant lasagna– Batter and fry the eggplant before layering it in the slow cooker.

Add other vegetables– Like frozen spinach. Make sure to drain the excess water from the spinach first.

Eggplant zucchini lasagna– Add slices of zucchini along with the eggplant for added nutrition and flavor.

Make it spicy– Add red chili flakes for a mild heat.

Add other seasoning– Such as Greek, Cajun, or even Mexican seasoning.

Add other cheeses– Such as asiago or provolone.

Add mushrooms– For an even heartier version of this dish.

Tips And Techniques

Don’t use whole wheat or gluten-free lasagna strips– The cooking times will be different for those kinds of noodles.

You cannot use noodles instead of lasagna strips– They will over-cook in the slow cooker.

Saute eggplant– On the stovetop first before adding to the slow cooker for more flavor. If you are short on time, feel free to skip this step.

Do you peel eggplant? No, the peel holds it all together so it doesn’t fall apart in the slow cooker.

Why is my lasagna watery? How to fix it? If you don’t salt and pat dry the lasagna it can become too watery. Do not skip this step. If it is too watery, continue cooking the lasagna with the lid off to evaporate some of the liquid.

Why is my lasagna dry? How to fix it? Make sure to add all of the marinara sauce and cheese in order to prevent the lasagna from drying out. Also, don’t over-cook the lasagna because this will also dry it out.

Spray the bottom of the crockpot with oil– This ensures that the lasagna doesn’t stick to the bottom of the slow cooker and burn.

What size slow cooker to use? I recommend a 6 quart or larger slow cooker.

How to know when the eggplant lasagna is done? Cook on High heat for 2 to 2.5 hours or on Low heat for 4-5 hours or until noodles are softened and cooked through.

Storage

Refrigerate– In a sealed container for up to 2 days.

Freeze– You can freeze individual slices of the lasagna by wrapping them in plastic wrap and then storing them in a freezer bag or container for up to 2 months.

Reheat– Thaw in the refrigerator, and then reheat in the oven or microwave.

More Slow Cooker Pasta Recipes

Easy Eggplant Lasagna in Black Slow Cooker- Overhead Shot

Slow Cooker Eggplant Lasagna

Easy slow cooker eggplant lasagna recipe, homemade with simple ingredients. Loaded with layers of eggplant slices, marinara sauce, ricotta, mozzarella, parmesan cheese and noodles.

Ingredients

Eggplant layer

  • 1 Eggplant, Large, Cut into 1/2 inch thick round slices
  • Salt, As needed

Ricotta cheese layer

  • 1 container Ricotta cheese, 15 oz. container, Full fat
  • 2 cloves Garlic , Finely minced
  • Salt , To taste
  • Pepper, To taste
  • 2 tsp Italian seasoning
  • 2 tbsp Parmesan cheese, Full fat, Shredded
  • 2 tbsp Mozzarella cheese, Full fat, Shredded
  • 1 Egg, Large

Noodle & Tomato layer

  • 4 cups Marinara sauce
  • 9-10 Lasagna noodles, Broken
  • 1 cup Mozzarella cheese, Full fat, Shredded
  • 1 cup Parmesan cheese, Full fat, Shredded

Instructions

  • Arrange the eggplants slices as single layer on a baking tray.
  • Sprinkle a little salt on top of all the slices and keep aside for 10 minutes.
  • Then, flip the slices and repeat the process.
  • Rinse the eggplant slices with water and dry them gently with paper towels.
  • In a small mixing bowl, add ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg and mix until combined.
  • Spray the slow cooker (6 quart or larger) with oil.
  • Add about 1 cup marinara sauce and spread it out evenly, using the back of a spoon.
  • Add a single layer of broken lasagna noodles.
  • Spread half the ricotta cheese mixture as evenly as possible on top of the noodles.
  • Top it off with a layer of eggplant slices. It's okay if they overlap.
  • Add 1 cup marinara sauce and spread it out as evenly as you can.
  • Add another layer of broken lasagna noodles.
  • Add remaining ricotta cheese mixture and spread it out.
  • Sprinkle 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
  • Add another layer of eggplant slices.
  • Add 1 cup of marinara sauce and spread it out as evenly as you can.
  • Sprinkle another 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
  • Add another layer of broken lasagna noodles.
  • Add final 1 cup marinara sauce and spread it out as evenly as you can.
  • Cook on High heat for 2 to 2.5 hours or on Low heat for 4-5 hours or until noodles are softened and cooked through.
  • In the final 15-20 minutes, sprinkle the remaining mozzarella cheese and parmesan cheese.
  • Cover and let it continue cooking until cheese is fully melted.
  • Garnish with roughly chopped fresh parsley or basil. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 

Nutrition

Calories: 511kcal, Carbohydrates: 52g, Protein: 30g, Fat: 21g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 1372mg, Potassium: 951mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1394IU, Vitamin C: 13mg, Calcium: 537mg, Iron: 3mg
Spoonful of Cheesy Vegetarian Lasagna in Black Slow Cooker
Closeup Shot of Spoonful of Aubergine Lasagna Over Black Crockpot

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