Slow Cooker Eggplant Lasagna

I am a sucker for Italian food, especially lasagna. What I love about this lasagna is the added eggplant in place of some noodles. In my opinion, the swap for veggies helps add more balance to the meal. I also used canned tomato puree with seasonings + fresh basil in place of marinara to help reduce sodium, making this a heart-healthy choice. Give this a try alongside a salad with light dressing for a more complete meal!

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Ingredients:

1 medium Eggplant

15 oz Part skim Ricotta cheese

3 clove Garlic, minced

2 tsp Ground black pepper

4 tbsp Basil, chopped

¼ cup Italian seasoning

½ cup Parmesan cheese, shredded

1 medium Egg

4 cups Tomato puree

1 tbsp Garlic powder

1 tbsp Onion powder

1 cup Part skim mozzarella cheese, shredded

8 oz Oven ready lasagna noodles (about 12 noodles)

Directions:

1. Prep the eggplant by cutting it in ¼” thick slices. Set them on parchment paper and lightly salt the tops. Wait 8 minutes. Then, flip and repeat with the salt. After 10 minutes, rinse the eggplant and set on a paper towel to dry.

2. While eggplant slices “sweat”, mix the ricotta, garlic, 2 tbsp chopped basil, 2 tbsp Italian seasoning, and ¼ cup parmesan cheese. Once mixed, add in the egg and mix. In a separate bowl, whisk tomato puree, remaining basil and Italian seasoning, garlic powder, and onion powder.

3. Spray slow cooker with cooking spray.

4. Spread a thin layer of tomato mixture on the bottom of the slow cooker.

5. Start layering in this order: 4 noodles (break as needed), ½ ricotta cheese mixture, eggplant slices (enough to make a single layer), 1 cup sauce, 4 noodles (break as needed), remaining ½ of ricotta cheese mixture, 1/3 cup shredded mozzarella cheese, single layer of eggplant slices, 1 cup sauce, 1/3 cup shredded mozzarella cheese and remaining parmesan cheese, 4 noodles, remaining sauce, 1/3 cup cheese.

6. Cover the slow-cooker. Cook on high for 2.5-3 hours.

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Servings: 6

Serving Size: 1 slice (413g)