Slow cooker lasagna

*97/3 Honeysuckle White, Ground White Turkey, 18 oz (remove)
Eggplant, fresh, 1.5 eggplant, unpeeled (approx 1-1/4 lb (remove)
*Hunts 100% Natural Tomato Sauce, 3.5 cup (remove)
*Contadina Tomato Paste (5 serv per 6oz can), 5 serving (remove)
*crushed red pepper flakes, 0.5 tsp (remove)
Oregano, ground, 1 tsp (remove)
Water, tap, 1.25 cup (8 fl oz) (remove)
Cottage Cheese, Nonfat, 15 oz (remove)
Parsley, 1 tbsp (remove)
egg white, fresh, 1 large (remove)
*Cheese - Sargento classic mozzarella shredded cheese, 1 cup (remove)
*lasagna noodles, great value, 6 oz (remove)

Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.


Number of Servings: 8

Recipe submitted by SparkPeople user REINVENTLAURA.