Recently, I purchased a new 7-quarts slow cooker. I had some free time yesterday, so I decided to use the new slow cooker for the first time. I already own a 3-quarts slow cooker and have been using it every night to cook overnight steel-cut oats for my family. The dish that I decided to make using my new slow cooker was eggplant lasagna. Eggplant and pasta have always been my favorites so I was glad when I found this recipe. The layers of lasagna noodles, eggplant, ricotta, marinara sauce and Italian cheese are simply delicious. Love it!
Frequently Asked Questions
What can I use instead of eggplant?
Zucchini or mushrooms are great substitutes if you’re not a fan of eggplant. Just slice them similarly and layer them in the lasagna.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to four days. You can also freeze portions for up to three months, just make sure to let it cool completely before freezing.
Can I make this lasagna ahead of time?
You can assemble the lasagna a day ahead and keep it in the fridge until you’re ready to cook it. Just add a little extra cooking time if it’s cold from the fridge.
What can I serve with this lasagna?
A simple side salad with a light vinaigrette pairs nicely, or some garlic bread if you want to indulge a bit. Both options balance out the hearty lasagna wonderfully.
What are common mistakes to avoid?
Make sure to slice the eggplant thin enough so it cooks properly, and don’t skip the step of warming the marinara sauce. This helps everything combine better as it cooks.
Cooking Tips for Perfect Lasagna
To ensure your slow cooker eggplant lasagna turns out perfectly, pay attention to the layering process. Start with a layer of marinara sauce at the bottom to prevent sticking. Alternate between lasagna noodles, sliced eggplant, ricotta mixture, and marinara sauce. Make sure to spread the ricotta evenly to prevent dry spots. Using no-boil lasagna noodles can save time, but if you prefer regular noodles, consider pre-cooking them slightly to ensure they cook through. Another tip is to sprinkle a bit of grated cheese between layers for extra flavor. For a nice golden top, you can add a final layer of cheese during the last 30 minutes of cooking. Keep an eye on the cooking time, as slow cookers can vary. If your lasagna seems to be bubbling too much, reduce the heat or prop the lid slightly to release steam.
Variations to Try
Eggplant lasagna can be customized in numerous ways to suit your taste. If you want to add more protein, consider incorporating cooked ground turkey or beef in between the layers. This adds heartiness and makes the dish even more filling. For a vegetarian twist, throw in some sautéed spinach or kale for added nutrients and color. If you enjoy a bit of spice, mix some red pepper flakes into the marinara sauce for a kick. You might also experiment with different types of cheese. Swap out ricotta for cottage cheese or goat cheese for a tangy flavor. If you’re feeling adventurous, try adding some fresh herbs like basil or oregano to enhance the overall taste. Each variation brings something unique to the table, making this dish versatile and fun to prepare.
Slow Cooker Eggplant Lasagna
Ingredients
- 1 medium eggplant 1 lb, cut into ¼ inch rounds
- 1 container 15 oz ricotta
- 2 large egg whites
- 2 tablespoons chopped fresh basil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 ½ cups marinara sauce warmed
- 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
Nutrition
What could I sub the ricotta cheese for? I just don’t like the taste of ricotta. I really want to try this recipe, sounds delicious. Thank you for sharing!
Hi Veronica,
Sorry, but I have not tried any other cheese other than ricotta. I researched though and some suggestions are cottage cheese, sour cream or cream cheese. Hope this helps.
Marscapone may work
instead of ricotta :Farmer cheese would work and so would soft fresh mozzarella, remember to add some seasoning to the cheese such as oregano, basil , parmesan cheese.