Go Back
–+ servings
This low-carb slow cooker eggplant lasagna is cheesy and super easy to make!
Print Recipe
4.60 from 44 votes
SkinnyMS

Slow Cooker Eggplant Lasagna

This delicious vegetarian lasagna is slow-cooked and super tasty.
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Dinner
Cuisine: Italian
Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 221kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 eggplants peeled and sliced thin to resemble lasagna noodles
  • 1 cup cottage cheese low-fat
  • 1 1/2 cups mozzarella cheese low-fat
  • 1 egg
  • 24 ounces spaghetti sauce jar, sugar-free
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 bell pepper diced
  • 1 onion diced

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 221kcal | Carbohydrates: 19g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 802mg | Fiber: 3g | Sugar: 10g |
SmartPoints (Freestyle): 8
|
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8