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Slow Cooker Eggplant Lasagna Recipe

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3.9 from 81 reviews

  • Author: Ezabella
  • Total Time: 3 to 3.5 hours (High) or 4.5 to 5.5 hours (Low)
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Slow Cooker Eggplant Lasagna is a hearty and comforting dish that combines layers of tender eggplant slices, creamy ricotta cheese mixture, marinara sauce, and softened lasagna noodles. Prepared effortlessly in a slow cooker, it results in a flavorful, cheesy lasagna perfect for a family meal with minimal hands-on time.

Ingredients

Eggplant Preparation

  • 1 Large Eggplant, cut into 1/2 inch thick round slices
  • Salt, as needed for salting eggplant slices

Ricotta Cheese Mixture

  • 1 container ricotta cheese (15 oz, full fat)
  • 2 cloves garlic, finely minced
  • Salt, to taste
  • Pepper, to taste
  • 2 tsp Italian seasoning
  • 2 tbsp Parmesan cheese, shredded (full fat)
  • 2 tbsp Mozzarella cheese, shredded (full fat)
  • 1 large egg

Assembly and Topping

  • 4 cups marinara sauce
  • 9-10 lasagna noodles, broken
  • 1 cup Mozzarella cheese, shredded (full fat)
  • 1 cup Parmesan cheese, shredded (full fat)
  • Oil or cooking spray for slow cooker
  • Fresh parsley or basil, roughly chopped for garnish

Instructions

  1. Prep Eggplant: Arrange the eggplant slices in a single layer on a baking tray. Sprinkle salt evenly over one side and let them sit for 10 minutes to draw out moisture.
  2. Flip and Salt Other Side: Flip the eggplant slices, sprinkle salt again, and let them sit for another 10 minutes.
  3. Rinse and Dry: Rinse the slices under water to remove excess salt and dry them gently using paper towels to remove moisture.
  4. Make Ricotta Mixture: In a small mixing bowl, combine ricotta cheese, minced garlic, salt, pepper, Italian seasoning, Parmesan cheese, mozzarella cheese, and the egg. Mix thoroughly until smooth and combined.
  5. Prepare Slow Cooker: Spray the inside of a 6-quart or larger slow cooker with oil to prevent sticking.
  6. Add Marinara Base: Pour about 1 cup of marinara sauce into the slow cooker and spread it evenly using the back of a spoon.
  7. Layer Noodles: Add a layer of broken lasagna noodles evenly across the sauce.
  8. Spread Ricotta Mixture: Spread half of the ricotta cheese mixture evenly on top of the noodle layer.
  9. Add Eggplant: Layer the eggplant slices on top of the ricotta mixture, allowing overlaps where necessary.
  10. Add Sauce: Spoon 1 cup of marinara sauce over the eggplant and spread it evenly.
  11. Add Second Noodle Layer: Add another layer of broken lasagna noodles.
  12. Add Remaining Ricotta Mixture: Spread the remaining half of the ricotta cheese mixture evenly over the noodles.
  13. Sprinkle Cheeses: Sprinkle 1/4 cup mozzarella and 1/4 cup Parmesan cheese over this layer.
  14. Add More Eggplant: Add another layer of eggplant slices.
  15. Add Sauce and Cheese: Pour 1 cup marinara sauce evenly on top, then sprinkle another 1/4 cup mozzarella and 1/4 cup Parmesan cheese.
  16. Third Noodle Layer: Add a final layer of broken lasagna noodles.
  17. Add Final Sauce Layer: Spread the last 1 cup of marinara sauce evenly on top of the noodles.
  18. Slow Cook: Cover and cook on High for 2 to 2.5 hours or on Low for 4 to 5 hours until the noodles are softened and cooked through.
  19. Add Final Cheese Topping: In the last 15 to 20 minutes of cooking, sprinkle the remaining mozzarella and Parmesan cheese on top.
  20. Melt Cheese: Cover and continue cooking until the cheese has fully melted and is bubbly.
  21. Garnish and Serve: Garnish with freshly chopped parsley or basil and serve warm. Enjoy your slow cooker eggplant lasagna!

Notes

  • Salting and draining the eggplant helps reduce bitterness and excess moisture, which improves texture.
  • Use a slow cooker that is at least 6 quarts to ensure proper layering and cooking.
  • If lasagna noodles are no-boil variety, cooking times might vary; adjust accordingly.
  • You can customize this recipe by adding cooked ground meat or vegetables for a heartier version.
  • Allow the lasagna to rest for 10-15 minutes before serving to let it set.
  • Prep Time: 30 minutes
  • Cook Time: 2 to 2.5 hours on High or 4 to 5 hours on Low
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://kitchenloving.com/slow-cooker-eggplant-lasagna-recipe/