Foods, Uncategorized

Slow Cooker Eggplant Lasagna

Slow Cooker Eggplant Lasagna

Slow Cooker Eggplant Lasagna




2 eggplants, peeled and sliced thin to resemble lasagna noodles

1 cup low fat cottage cheese

1 1/2 cups low fat mozzarella cheese*

* I use ricotta.  Before you use ricotta, mix in one egg and parsley, stir)

1 egg

1 (24 ounce) jar sugar-free spaghetti sauce

1 teaspoon kosher salt

1/2 teaspoon pepper

1 bell pepper, diced

1 onion, diced



Lay the eggplants out on paper towels and sprinkle with salt and pepper, and allow excess moisture in eggplants to drain for 15 minutes. Meanwhile, combine the cottage cheese, mozzarella cheese and egg in a bowl.

Cover the bottom of the slow cooker with ¼ of the tomato sauce. Layer ¼ the eggplant slices, peppers, onions and cheese on top. Repeat the layer three more times (layering is as follows: sauce, eggplant, peppers, onions cheese).

Cook on low for 5 to 6 hours or high for 2 to 3 hours.

Health and Wellness Associates


312-972-9355 (WELL)


Eggplant Lasagna

Vegan Lasagna
Eggplant Lasagna

1 tbsp olive oil

  • 1 clove garlic, minced
  • 1 medium eggplant, diced
  • 2 10 ounce packages frozen chopped spinach, defrosted
  • 1 64 ounce jar pre-made tomato sauce
  • 1 pound lasagna noodles

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9×12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce.

Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Thought some may like this recipe for their meatless days.

Health and Wellness Associates



Slow Cooker Cheesy Lasagna


Slow Cooker Cheesy Spinach Lasagna Recipe

Yields: 12 servings | Serving Size: 3-4 cup size slice or 1/12th of total recipe | Calories: 269 | Previous Points: 5 | Points Plus: 7 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 302 mg | Carbohydrates: 34 g | Dietary Fiber: 5 g | Sugars: 11 g | Protein: 12 g |


  • 1 tablespoon olive oil
  • 1 (5 ounce) package baby spinach or 6 cups packed baby spinach
  • 2 (24 ounce) Jars marinara sauce, no sugar added
  • 1 cup reduced fat ricotta cheese
  • 1 cup low-fat cottage cheese
  • 1 cup (part skim) mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 12 whole wheat lasagna noodles, uncooked (break in half)
  • Fresh basil for garnish


Add oil to a large skillet, add spinach and cook over low heat just until wilted, about 3-5 minutes.

Combine in a medium bowl ricotta cheese, cottage cheese, mozzarella cheese, and oregano.

Add 1 cup marinara to the bottom of the slow cooker. Next, add a layer of broken lasagna noodles, spread 1/4 of cheese mixture over noodles, next top with 1/4 of wilted spinach. Repeat the layers until all the ingredients are used up. I prefer to add cheese last.

Cover and cook until noodles are al dente and cheese is bubbly. Cook on low-heat 4-5 hours or high heat 2-3 hours. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. Serve garnished with fresh basil and additional parmesan, if desired.

Recommend a 6 quart slow cooker, or approximately that size.

Health and Wellness Associates