12 oven-ready (no boil) lasagna noodles (from 9 oz package)
1 cup shredded Italian cheese blend
Instructions
Arrange eggplant in single layer on 2 racks. Sprinkle with 1 teaspoon salt. Let stand for 10 minutes. Turn slices and repeat process. Rinse eggplant and dry between towels.
Combine ricotta, eggs, basil, garlic and Italian seasoning in a bowl.
Coat slow cooker with cooking spray. Add ¾ cup warm marinara sauce. Top with 4 noodles, breaking to fit. Spread half of the ricotta mixture over noodles. Add half of the eggplant slices, overlapping to fit. Add 1 cup marinara sauce and ¼ cup shredded cheese. Repeat with another layer of 4 noodles, remaining ricotta mixture, remaining eggplant, 1 cup marinara sauce and ¼ cup shredded cheese. Top with 4 noodles and remaining marinara sauce.
Cover and cook 4 to 5 hours on low. Sprinkle remaining ½ cup shredded cheese over top. Cover and let stand until cheese melts. Uncover; cool for 20 minutes.
Serve and enjoy!
Notes
Recipe slightly adapted: Prevention Guide: Slow Cooker So Easy!
Recipe by Salu Salo Recipes at https://salu-salo.com/slow-cooker-eggplant-lasagna/