Slow Cooker Eggplant Lasagna

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Slow Cooker Eggplant Lasagna - Pioneer COOKERY 2025 | +1000 Best Pioneer Healthy Recipes

Ingredients

  • 2 eggplants, peeled and sliced thin to resemble lasagna noodles
  • 1 cup low fat cottage cheese
  • 1 1/2 cups low fat mozzarella cheese
  • 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

Instructions

  1. 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.
  2. 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).
  3. Cook on low for 5 to 6 hours or high for 2 to 3 hours.

Yields: 6 cups | Serving Size: 1 cup | Calories: 221 | Total Fat: 10g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 802mg | Carbohydrates: 19g | Fiber: 3g | Sugar: 10g | Protein: 14g

SmartPoints (Freestyle): 8

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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