Slow Cooker Eggplant Lasagna Recipes

SLOW COOKER EGGPLANT LASAGNE

Steps:

• In a slow cooker dish, lay eggplant noodles down flat.
• Layer a little sauce, peppers and onions, cottage cheese and mozzarella.
• Repeat to make 3 layers with sauce, veggies, cottage cheese and mozzarella.
• Add a final fourth layer of eggplant, top with sauce.
• Cover and cook on high 2 1/2 hours, or until eggplant is softened.
• Add 1 oz of cheese that was set aside to top, cover.
• Let cook additional 10 minutes, until cheese is melted.
• Garnish with red pepper flakes and parsley if desired.
• Serve hot- makes fabulous leftovers.

SLOW COOKER EGGPLANT LASAGNA

Steps:

• Arrange the eggplants slices as single layer on a baking tray.
• Sprinkle a little salt on top of all the slices and keep aside for 10 minutes.
• Then, flip the slices and repeat the process.
• Rinse the eggplant slices with water and dry them gently with paper towels.
• In a small mixing bowl, add ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg and mix until combined.
• Spray the slow cooker (6 quart or larger) with oil.
• Add about 1 cup marinara sauce and spread it out evenly, using the back of a spoon.
• Add a single layer of broken lasagna noodles.
• Spread half the ricotta cheese mixture as evenly as possible on top of the noodles.
• Top it off with a layer of eggplant slices. It's okay if they overlap.
• Add 1 cup marinara sauce and spread it out as evenly as you can.
• Add another layer of broken lasagna noodles.
• Add remaining ricotta cheese mixture and spread it out.
• Sprinkle 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
• Add another layer of eggplant slices.
• Add 1 cup of marinara sauce and spread it out as evenly as you can.
• Sprinkle another 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
• Add another layer of broken lasagna noodles.
• Add final 1 cup marinara sauce and spread it out as evenly as you can.
• Cook on High heat for 2 to 2.5 hours or on Low heat for 4-5 hours or until noodles are softened and cooked through.
• In the final 15-20 minutes, sprinkle the remaining mozzarella cheese and parmesan cheese.
• Cover and let it continue cooking until cheese is fully melted.
• Garnish with roughly chopped fresh parsley or basil. Enjoy!

SLOW COOKER LASAGNA

Steps:

• Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
• Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
• Rinse the eggplant and zucchini under running water and spin until mostly dry.
• Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
• Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.

EGGPLANT PARMESAN FOR THE SLOW COOKER

Steps:

• Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
• Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
• Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
• Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!

SLOW COOKER LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.