Slow-Cooker Noodleless Eggplant Lasagna – DELICIOUS & NUTRITIOUS FAMILY RECIPE by “Power Foods Fitness”

020714 Eggplant Lasagne

I love the convenience of  making this vegetarian version of lasagne that is still high in  protein given the array of cheeses in the recipe… The “Slow-Cooker Noodleless Eggplant Lasagna” is the best-fit for those days when you or the whole family is  just returning home on dinnertime and in need of a warm, nutritious meal that you will ALL enjoy! What could be easier than a meal prepared in the morning and cooks itself all day? 


Serves six

1/3 Cup x grated Parmesan Cheese
1 Cup x Low-fat Ricotta Cheese
1 Cup x Low-fat Cottage Cheese
2  x large cloves Garlic, peeled
1  x Egg
1  x Egg White
½ x Cup packed fresh Basil Leaves
¼ Teaspoon x Black Pepper
½ Teaspoon x Salt
½ Cup x grated Low-fat Mozzarella Cheese
3 Cups x jarred Marinara Sauce

Marinara Sauce PDF

½ Teaspoon x Crushed Red Pepper Flakes*
1  x large Eggplant, trimmed and sliced into ¼ c. thick rounds
*If you enjoy a spicier variation, sprinkle crushed red pepper over each sauce layer.


1. Spray the inside of the slow-cooker with nonstick spray.
2. In a food processor or blender, puree parmesan cheese, ricotta cheese, cottage cheese garlic, egg, egg white, basil, pepper and salt until smooth consistency.
Then stir in mozzarella cheese and set aside.
3. Pour enough sauce to coat the bottom of the slow-cooker and cover with eggplant rounds, overlapping.
4. Spread half of the cheese mixture over eggplant, then cover with sauce and another layer of eggplant.
Repeat with the rest of the cheese mixture and a final layer of eggplant. Cover with the rest of your sauce and cook on low, for about 7 hours.
5. Thirty minutes before serving, turn heat to high and remove lid – cook until liquid evaporates.
6. Serve, topped with more cheese and torn fresh basil leaves, if desired.

Note: The basil turns army green once heated, especially if heated for six or more hours. So if you are serving this dish to someone other than yourself, garnish with parmesan and fresh basil leaves.

Nutrition Information:

Per serving

Calories: 225

Protein: 19.3g

Total Fat: 9.9g fat (including 5.2g saturated fat)

Cholesterol: 56mg

Sodium: 679mg

Sugar: 7.1g

Dietary Fibre 3.8g

To make this a METABOLIC PRECISE MEAL just add ‘greens with quinoa drizzled with flaxseed oil’ or ‘bean salad drizzled with flaxseed oil.’

Be Kind, Be Grateful xx




2 thoughts on “Slow-Cooker Noodleless Eggplant Lasagna – DELICIOUS & NUTRITIOUS FAMILY RECIPE by “Power Foods Fitness”

  1. Hi!

    Your blog has caught our attention because of the quality of the recipes. We would be delighted if you would join us at so that we could link to it. is a search engine that compiles the best American cooking sites and blogs from the Internet. Several hundred blogs are already enrolled here and are taking benefit from the traffic we are sending to their sites.

    To join myTaste, just go to

    Best regards,

    • Hi Elin,
      Thanks for your feedback and have taken your suggestion to join
      It’s such a pleasure to have the opportunity to share recipes that do have the power to change eating lifestyles and hopefully lead to a “new generation of healthy and fit people” that will take the place of our current global obesity epidemic.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s