Slow Cooker Lasagna

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photo via SparkRecipes

As a busy SAHM I am ALWAYS looking for healthy or fast alternatives to my favorite meals. I definitely love my pasta so when I came across this healthy Slow Cooker Lasagna over at SparkRecipes I was super excited!!

When it comes to eating for weight loss the best rule of thumb is to eat every 2-3 hours and a meal that is about 300 calories or less. This one fits the criteria!

Minutes to Prepare: 15
Minutes to Cook: 240
Number of Servings: 8


1 pound ground beef, 96% lean
1/4 tsp red pepper flakes
2 tsp dried thyme
One 24 ounce jar low-sodium marinara sauce
One 3/4 pound eggplant, unpeeled, diced (2 cups)
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend (see note)
1/4 cup egg substituent (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles

Note: If the Italian five-cheese blend is not available is your grocery store, shredded part-skim mozzarella will work just great.


1. Brown the ground beef in a medium skillet over medium heart. Drain excess fast. Stir in red pepper flakes, thyme, tomato sauce, eggplant and 1 1/4 cup of water.

2. Combine the ricotta, shredded cheese blend, egg substitute, and parsley.

3. Coat the inside of the slow cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to coer the bottom. Top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer.

4. Top the second layer with all the cheese mixture and finish with a top layer of remaining meat sauce.

5. Cover and set the slow cooker on LOW. Cook 3 1/2 to 4 hours.
** Do not exceed 4 hours. This is not an all day cooker meal.

Makes 8 servings; roughly one cup

Okie dokie!! Easy peasy!! Enjoy! 

I'd love to see how yours turns out. Feel free to comment with your feedback and response.

Happy Cooking!!


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