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Home > Slow cooker lasagna

Slow cooker lasagna

Recipe Information

Servings 8
Preparation Time 20 Minutes
Cook Time 4 Hours
Total Time 4 Hours, 20 Minutes
Difficulty Easy
Main Ingredient Beef; Eggplant; Pasta
Category Meat; Pasta; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Italian
Cook Method Slow Cooker
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein


  • 1 pound lean ground beef 

  • 1⁄4 teaspoon red pepper flakes

  • 2 teaspoon dried thyme 

  • 24 ounces low-sodium marinara sauce 

  • 2 cups unpeeled, diced eggplant 

  • 15 ounces part-skim ricotta cheese 

  • 1 cup shredded mozzarella cheese 

  • 1 egg white 

  • 1 tablespoon chopped fresh parsley 

  • 6 no-boil lasagna noodles 



  • Spray the slow cooker with non-stick cooking spray, and set aside.

  • Brown the lean ground beef in a skillet. Strain the meat to remove extra fat. Add the thyme, marinara sauce, diced eggplant, pepper flakes, and 1 and 1/4 cups of water.

  • Combine parsley, ricotta cheese, mozzarella cheese and 1 egg white in a mixing bowl.

  • Cover the bottom of the slow cooker with the meat sauce.

  • Cover the meat sauce layer with a single layer of lasagna noodles and repeat once.

  • Spread the cheese mixture over the second layer.

  • Spread the remainder of the meat sauce at the top.

  • Cover and cook for 4 hours on low setting.


Nutrition (per serving)

  • Calories: 271 cal

  • Total fat: 10g

  • Saturated fat: 6g

  • Monounsaturated fat: 1g

  • Cholesterol: 57mg

  • Sodium: 284mg

  • Potassium: 145mg

  • Carbohydrate: 18g

  • Fiber: 2g

  • Protein: 25g