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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.1
  • Total Fat: 9.8 g
  • Cholesterol: 26.9 mg
  • Sodium: 837.0 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 7.8 g
  • Protein: 17.1 g

View full nutritional breakdown of Quick Slow Cooker Vegetarian Eggplant Lasagna calories by ingredient
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Quick Slow Cooker Vegetarian Eggplant Lasagna

Submitted by: CHRISTIEGANNON

Introduction

This recipe uses sliced eggplant in alternating layers with whole wheat pasta lowering the amount of carbs and calories. This recipe uses sliced eggplant in alternating layers with whole wheat pasta lowering the amount of carbs and calories.
Number of Servings: 8

Ingredients

    Organic Whole Wheat Lasagna Noodles (uncooked), 6 oz

    Eggplant, fresh, 2 medium/large, unpeeled sliced 1/2 inch thick

    Organic Chunky Tomato & Herb Sauce, 6 cups

    Spinach or other veggie, frozen/chopped, 1 package (10 oz)

    Part-Skim Ricotta Cheese, 3 oz

    Low Fat Cottege Cheese, 1 cup

    Shredded Parmesean Cheese, 0.5 cup

    Italian Blend Fancy Shredded Cheese (6 servings/bag)

    Carrots, raw, 1 cup, grated

    Mushrooms, fresh, 1 cup, chopped or sliced

    large slow cooker (6 1/2 quart)

Tips

If using frozen veggies, thaw and squeeze as much water out as possible using paper towels. If using fresh veggies, steam and squeeze. This will prevent a watered down lasagna.

As always homemade sauce is better and sauteing the veggies is best, but this is my "quick" version.

It is hard to remove hot sliced lasagna from a slow cooker. It looks better the longer you let it sit.

Add salad and bread to easily feed 8 hungry people!


Directions

spray cooker with pam olive oil

chop/thaw/squeeze excess liquid from spinach; mix and add to ricotta and cottege cheese

add carrots and mushrooms to sauce

first layer: add thin layer of sauce to bottom of slow cooker

second layer: add noodles (break them in order to fit one layer)

third: sauce

fourth: ricotta/cottege/spinach cheese mixture (lightly sprinkle with shredded Italian cheese/parmesean cheese)

fifth: sliced eggplant

sixth: sauce

seventh: ricotta cheese mixture (followede by shredded cheese mixture)

eighth: noodles

sauce, cheese, eggplant, remaining sauce and cheese

cook for 3-3 1/2 hours on low (depending on your slow
cooker)

Let sit at least 30 minutes

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISTIEGANNON.






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