LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Maw-Maw’s Crock-Pot Eggplant Lasagna
| Maw-Maw's Crock-Pot Eggplant Lasagna | Print |
Recipe By: Alice Morrow
Maw-Maw's Crock-Pot Eggplant Lasagna
Ingredients
- 1 lb. eggplant, cut into ¼” rounds
- 1 (15-oz.) container ricotta
- 2 large egg whites
- 3 T. chopped fresh basil
- 3 T. minced garlic
- 2 t. Italian herb seasoning
- 4 c. marinara sauce (home-made or store bought)
- 12-16 no-boil lasagna noodles
- 1 c. shredded Italian cheese blend
Instructions
- Arrange eggplant in single layer on 2 racks. Sprinkle with salt and let stand 10-12 minutes. Turn slices and repeat on the other side.
- Rinse eggplant and dry between paper towels.
- Combine ricotta, eggs, basil, garlic and Italian seasoning in a bowl.
- Coat the crock pot with PAM.
- Add ¾ c. warmed marinara sauce to crock pot.
- Top with 4 noodles, breaking to fit.
- Spread half ricotta mixture over noodles.
- Add 7-8 eggplant slices, overlapping to fit.
- Add 1 c. of marinara sauce and ¼ c. shredded cheese.
- Repeat with another layer of eggplant, sauce and cheese.
- Top with 4 noodles and remaining marinara sauce.
- Cover and cook 4-5 hours on LOW.
- Sprinkle remaining cheese over top.
- Cover and let stand until cheese melts.
- Uncover and let it set for 15 minutes.
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