Slow Cooker Eggplant Lasagna

Slow cooker eggplant lasagna layers tender eggplant, rich marinara, and gooey cheese for a comforting dish that's easy to make and bursting with flavor. Enjoy the melty goodness!

Course Main Course

Cuisine Italian

Keyword comfort food, easy dinner, lasagna, slow cooker, vegetarian

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings servings

Calories 400kcal

Author Liza A

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

Recipe slightly adapted: Prevention Guide: Slow Cooker So Easy!

Nutrition