Crockpot Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 395.9
  • Total Fat: 24.2 g
  • Cholesterol: 69.2 mg
  • Sodium: 1,173.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 21.9 g

View full nutritional breakdown of Crockpot Eggplant Lasagna calories by ingredient
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This is taken from Everyday Sisters blog. I changed it a bit.
This is taken from Everyday Sisters blog. I changed it a bit.

Number of Servings: 12


    1.5 pounds mild italian sausage
    1 medium eggplant
    1 onion, chopped
    1 red pepper
    1 1/2 jars of pasta sauce
    8 oz fat free ricotta cheese
    1 egg
    1/4 cup Parmesan cheese
    2 cups mozzarella cheese, shredded


Spray entire inside of crock pot ceramic pot. In a large skillet brown ground beef, chopped onion and red pepper, drain off excess fat. Add pasta sauce to meat and stir to combine, take off heat. Mix ricotta cheese, egg and parmesan cheese in a small bowl and set aside.


Spoon a couple large spoonfuls of meat sauce in the bottom of crock pot, next add a layer of pasta sheets (break them up to make them fit across the bottom of pot) Next add a layer of ricotta cheese mixture, sprinkle with a handful of mozzarella cheese. Spoon more sauce then add a layer of sliced eggplant, ricotta cheese mixture, mozzarella cheese and sauce. Continue layering using pasta sheets and then back to eggplant until all ingredients are used up. End with a top layer of mozzarella cheese. Cover pot and cook on low for 4 hrs.

Serving Size: 12 servings

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