Ingredients
- 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
- localoffersIcon ON SALE
- (see Note)
- 1 ⁄4 cup egg substitute (or 1 egg white)
- 1 tbsp chopped fresh parsley
- 6 no-boil lasagna noodle
Preparation
Step 1
*Please note that the cooking time should not exceed 4 hours. This is not an “all day” slow-cooker meal.**
1. In a skillet over moderate heat, brown the
ground beef and drain any excess fat. Stir in red
pepper flakes, thyme, tomato sauce, eggplant,
and 1 1⁄4 cup water.
2. In a mixing bowl, 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 cover 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 of the cheese
mixture and finish with a top layer of the remaining
meat sauce.
5. Cover and set the slow cooker on low. Cook
for 31⁄2 to 4 hours.
Note: If you can’t find the Italian five-cheese
blend, shredded part-skim mozzarella will work
just fine.