Tags
cleaneating, delicious, eggplant, food, foodgasm, foodie, foodporn, hungry, lasagna, nomnom, recipes
Ingredients:
- 1 medium eggplant (1 lb), cut into ¼ inch rounds
- 1 container (15 oz) ricotta
- 2 large egg whites
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3 ½ cups marinara sauce, warmed
- 12 oven-ready (no boil) lasagna noodles (from 9 oz package)
- 1 cup shredded Italian cheese blend
Directions:
- Arrange eggplant in single layer on 2 racks. Sprinkle with 1 teaspoon salt. Let stand for 10 minutes. Turn slices and repeat process. Rinse eggplant and dry between towels.
- Combine ricotta, eggs, basil, garlic and Italian seasoning in a bowl.
- Coat slow cooker with cooking spray. Add ¾ cup warm marinara sauce. Top with 4 noodles, breaking to fit. Spread half of the ricotta mixture over noodles. Add half of the eggplant slices, overlapping to fit. Add 1 cup marinara sauce and ¼ cup shredded cheese. Repeat with another layer of 4 noodles, remaining ricotta mixture, remaining eggplant, 1 cup marinara sauce and ¼ cup shredded cheese. Top with 4 noodles and remaining marinara sauce.
- Cover and cook 4 to 5 hours on low. Sprinkle remaining ½ cup shredded cheese over top. Cover and let stand until cheese melts. Uncover; cool for 20 minutes.
- Serve and enjoy!
Source: Salu-Salo