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.
Yield: People
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.
- 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