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Homemade Crockpot Eggplant Lasagna photo

Crockpot Eggplant Lasagna

This Crockpot Eggplant Lasagna is a comforting and hearty meal that’s easy to prepare and packed with flavor!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna:
  • 2 eggplants peeled and sliced thin to resemble lasagna noodles
  • 1 cup low-fat cottage cheese
  • 1.5 cups low-fat mozzarella cheese
  • 1 egg
  • 24 ounces spaghetti sauce (jar, sugar-free)
  • 1 teaspoon kosher salt
  • 0.5 teaspoon pepper
  • 1 bell pepper diced
  • 1 onion diced

Equipment

  • Crockpot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Eggplant - Peel the eggplants and slice them thinly, aiming for slices about 1/4 inch thick.
  2. Step 2: Mix the Cheese Filling - In a bowl, combine the low-fat cottage cheese, egg, kosher salt, and pepper. Mix thoroughly until smooth.
  3. Step 3: Layer the Ingredients - In the bottom of your crockpot, spread a thin layer of spaghetti sauce, followed by layers of eggplant, cottage cheese mixture, diced bell pepper, and onion. Repeat these layers, finishing with a layer of spaghetti sauce on top.
  4. Step 4: Top with Mozzarella - Sprinkle the low-fat mozzarella cheese generously over the final layer of sauce.
  5. Step 5: Cook - Cover the crockpot and cook on low for 6 to 8 hours or on high for about 3 to 4 hours.
  6. Step 6: Serve and Enjoy - Allow to cool for a few minutes before serving. Scoop out portions and enjoy!

Notes

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • For longer storage, freeze portions in freezer-safe containers for up to 3 months.
  • Thaw in the refrigerator overnight and warm in the oven or microwave to reheat.