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