If you’re a busy mom (like me) or just someone who loves easy dinners, then you need to try this Crockpot Eggplant Lasagna! It’s the best slow cooker lasagna recipe out there, and trust me, it’s so much easier than the traditional way. You don’t have to cook noodles or spend hours in the kitchen. With this crockpot lasagna, you can set it and forget it while your slow cooker does all the work.
This easy crockpot lasagna recipe is perfect for those hectic days when you’re running around trying to juggle everything. It’s one of those easy crockpot dinners that’s both delicious and filling—plus, you can sneak in some veggies with the eggplant! Whether you’re looking for a lazy crock pot lasagna or a simple lasagna dinner, this recipe checks all the boxes.
It’s a fantastic option for anyone who loves lasagna but doesn’t want to fuss over the oven or stove. Plus, this slow cooker pasta recipe comes together effortlessly, making it the ideal choice for a family-friendly meal. Get ready for an easy lasagna recipe that you can throw together and let the crockpot do the rest. No more complicated lasagne recipes—just a simple, satisfying, and delicious meal that everyone will love!
Okay, let’s dive into this recipe. Here’s how to make it step-by-step:
Ingredients:
- 2 medium eggplants (sliced thin, like 1/4-inch slices)
- 1 pound ground beef (or turkey if that’s what you prefer)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 jar marinara sauce (about 24 oz)
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Instructions:
Prep the Eggplant: First, slice your eggplant into 1/4-inch slices. Lay them out on a paper towel and sprinkle a little salt on top. This will help draw out some of the moisture, so you don’t end up with watery lasagna. Let them sit for about 10 minutes. After that, gently pat the slices dry with another paper towel. I always get my kids to help me with this part—it’s fun and keeps them busy for a little while!
Cook the Beef: While the eggplant’s sitting there, take a skillet and cook up the ground beef with the chopped onion and garlic over medium heat. Once the meat is browned and cooked through, drain any extra fat, then stir in your marinara sauce. Toss in the basil, oregano, salt, and pepper, and let it simmer for a few minutes. Your kitchen will smell amazing right about now.
Ricotta Mixture: In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper. This part is a little messy, but it’s fun to stir up. You want it to be smooth and creamy—like a cheesy cloud.
Layer the Lasagna: Now comes the fun part: layering everything in your crockpot! Start by spraying the bottom of the crockpot with a little non-stick spray (trust me, this makes cleanup sooo much easier). Then, lay down the first layer of eggplant slices. After that, spread a layer of your ricotta mixture over the eggplant. Follow that with some of the beef sauce, and then sprinkle a generous amount of mozzarella on top. Repeat this process—eggplant, ricotta, sauce, mozzarella—until everything’s in the crockpot. I usually end up with about 3-4 layers.
Cook It Up: Now that everything’s layered, cover the crockpot and cook on low for about 4-5 hours. If you’re in a rush, you can cook it on high for 2-3 hours, but I prefer low and slow. The eggplant gets so tender and the cheese melts beautifully.
Serve and Enjoy: Once it’s done cooking, let it sit for about 5 minutes to set. Then cut into pieces and serve! I like to top mine with a little extra Parmesan, and if you’ve got a side salad or some garlic bread, you’ve got a full meal.
A Few Tips:
- If you’re trying to sneak in more veggies, you can add a layer of spinach or zucchini, too.
- Want to make it lighter? Try using part-skim ricotta and mozzarella—still just as yummy!
- I’ve even prepped this the night before and popped it in the fridge, then set it to cook while we’re out during the day. So easy!
This Crockpot Eggplant Lasagna has quickly become one of my favorite meals to make for the family. The kids love it (they don’t even notice they’re eating eggplant), and it’s great for busy days when you need something that’ll cook itself. Plus, it’s perfect for leftovers—I always have some to enjoy the next day!
I hope you try this recipe out and let me know how it goes. It’s a keeper for sure!
FAQs for Crockpot Eggplant Lasagna
Can I use regular lasagna noodles instead of eggplant?
Yes! If you prefer traditional lasagna, you can easily swap the eggplant for cooked lasagna noodles. Just layer them as you would with the eggplant, and the cooking time will stay about the same.
How do I know when the lasagna is done?
When your crockpot lasagna is done, the eggplant should be tender, and the cheese should be melted and bubbly. If you use a slow cooker with a glass lid, you can peek through it towards the end to check. Just let it sit for about 5 minutes before serving so it sets properly.
Can I make this lasagna ahead of time?
Absolutely! You can assemble everything in the crockpot the night before and refrigerate it. Then, the next day, just set the slow cooker to cook in the morning for an easy dinner later on.
Can I freeze leftovers?
Yes, this lasagna freezes great! Once it’s completely cooled, you can wrap individual servings in plastic wrap or foil and store them in a freezer-safe container for up to 3 months. When you’re ready to eat, just reheat in the microwave or oven.
What can I serve with this lasagna?
A fresh salad, garlic bread, or roasted veggies are great sides to go with this lasagna. The simple, fresh flavors really complement the cheesy, savory lasagna.
Crockpot Eggplant Lasagna Recipe
What You Need:
- 2 medium eggplants, sliced thinly, 1/4-inch slices
- 1 lb ground beef, or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar marinara sauce, 24 oz
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
How To Make:
Prep the eggplant:
- Slice eggplants into 1/4-inch slices. Lay them on paper towels, sprinkle with salt, and let them sit for 10 minutes to draw out moisture. Pat dry.
Cook the beef:
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat, then stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes.
Make ricotta mixture:
- In a bowl, combine ricotta, egg, Parmesan, salt, and pepper. Stir until smooth.
Layer in the crockpot:
- Spray crockpot with non-stick spray. Layer eggplant, ricotta mixture, beef sauce, and mozzarella cheese. Repeat layers until ingredients are used up.
Cook:
- Cover and cook on low for 4-5 hours (or on high for 2-3 hours), until eggplant is tender and cheese is melted.
Serve:
- Let the lasagna sit for 5 minutes before cutting and serving. Enjoy!
Recipe Notes
- Freeze leftovers for up to 3 months.
- Add extra veggies like spinach for a boost of nutrition!
If you’re looking for the best slow cooker recipe that’s both easy and delicious, this Crockpot Eggplant Lasagna is the perfect choice! It’s a crock pot lasagna recipe that combines the convenience of crockpot dishes with the classic, comforting flavors of a delicious lasagna. This easy crockpot lasagna recipe takes minimal effort, so you can enjoy a homemade lasagna dinner without all the hassle.
Whether you’re craving a lazy crock pot lasagna or just need a simple, easy lasagna recipe, this recipe has you covered. It’s an ideal option for busy families looking for easy crockpot dinners that everyone will love. Plus, it’s a great twist on traditional lasagne recipes, using eggplant for a healthier and gluten-free alternative.
So next time you want to enjoy a hearty slow cooker lasagna without spending hours in the kitchen, give this crockpot slow cooker recipe a try. It’s one of those slow cooker pasta recipes that will quickly become a favorite in your household—no fuss, just a pot lasagna that’s sure to satisfy! Enjoy!
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