Slow Cooker
Eggplant Lasagna
Thin eggplant slices layered with seasoned chicken sausage, a herbed spinach ricotta mixture, and marinara — all slow cooked until the eggplant is completely tender and the flavors have melded into something that tastes genuinely like lasagna. No pasta, no boiling noodles, no oven required. One of the most satisfying low-carb comfort food swaps in this collection.
- Eggplant
- 1 large eggplant, sliced ¼-inch thick
- 1 tsp salt (for drawing out moisture)
- Sausage Layer
- 1 lb ground chicken sausage
- 1 white onion, chopped
- 4 cloves garlic, minced
- Cheese Layer
- 16 oz part-skim ricotta cheese
- 1 bag frozen spinach, thawed & squeezed dry
- 2 large eggs
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- Assembly
- 1 jar marinara sauce (24 oz)
- 1 cup low-fat mozzarella, shredded, divided
- ½ cup Parmesan cheese, grated
-
1
Salt the eggplant
Lay the eggplant slices in a single layer on a paper towel-lined surface. Sprinkle lightly with salt on both sides and let sit for 10–15 minutes — this draws out excess moisture and any bitterness. Pat dry thoroughly with paper towels before using.
-
2
Prep the spinach
Thaw the frozen spinach completely — either overnight in the fridge or quickly in the microwave. Place in a clean kitchen towel and squeeze out as much liquid as possible. This step is non-negotiable: wet spinach will make the lasagna watery and the cheese layer loose.
-
3
Brown the sausage
Heat a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until softened. Add the ground chicken sausage and cook, breaking the meat apart, for 5–7 minutes until fully browned. Drain excess liquid and set aside.
-
4
Make the cheese mixture
In a large bowl, combine the ricotta, squeezed spinach, eggs, Italian seasoning, salt, and pepper. Stir until well combined and smooth. Stir in ½ cup of the shredded mozzarella.
-
5
Layer the slow cooker
Spread a thin layer of marinara sauce across the bottom of the slow cooker. Add a layer of eggplant slices to cover the bottom. Spread half the sausage mixture over the eggplant, then half the ricotta mixture, then a ladle of marinara. Repeat the layers — eggplant, remaining sausage, remaining ricotta, marinara. Finish with the remaining marinara sauce, the rest of the shredded mozzarella, and the Parmesan over the top.
-
6
Slow cook & serve
Cover and cook on low for 3–4 hours until the eggplant is completely tender and the lasagna is set and heated through. Let rest with the lid off for 10 minutes before serving — this firms up the layers significantly and makes it much easier to scoop and serve cleanly.
- Salt the eggplant first: A quick 10-minute salt and pat dry removes excess moisture and any bitterness from the eggplant — skip this step and the lasagna will release significantly more liquid during cooking.
- Squeeze the spinach completely dry: Frozen spinach holds a remarkable amount of water — squeezing it in a kitchen towel until almost no more liquid comes out is the most important step for a properly set lasagna layer rather than a watery one.
- Let it rest before serving: Ten minutes with the lid off allows steam to escape and the layers to firm up — the lasagna will look loose right out of the slow cooker but sets nicely as it cools slightly.
- Three lasagnas in this collection: The Spaghetti Squash Lasagna uses a 9x13 baking dish with turkey sausage and mushrooms. The Zucchini Lasagna uses zucchini slices baked in the oven. This one is the slow cooker version with eggplant and chicken sausage — each is genuinely distinct.
- Leftovers: This lasagna holds together even better after cooling completely and refrigerating overnight — slice into portions and reheat covered with foil in a 350°F oven for 15 minutes or microwave for 90 seconds.