Slow Cooker Eggplant Lasagna

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Slow Cooker Eggplant Lasagna – delicious easy gluten free keto lasagna right from the slow cooker – this eggplant lasagna tastes just like lasagna without all the carbs! 

eggplant layered with cheese and other vegetables and cheese
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Easy Slow Cooker Eggplant Lasagna

A while ago, I made a delicious, savory and completely grain and gluten free lasagne by using eggplant noodles.

I went to make it again recently- when I realized I needed to be somewhere before we normally eat dinner and I didn’t have time to make anything right before we’d be sitting down to eat.

I’ve been trying to bump up our vegetable intake a lot lately, and still wanted to serve something delicious that fit into our healthier eating- but I didn’t have more than 10 minutes to toss it in a crockpot.

Luckily, this Slow Cooker Eggplant Lasagna is the fastest, easiest, and cheesiest dish ever- you won’t realize there are no classic noodles, and the eggplant gives the dish a rich, meaty flavor while still being vegetarian.

It’s a winner that your whole family will love!

I absolutely love the meaty flavor eggplant gives this lasagne and how rich the sauce tastes.

And this is the EASIEST lasagna ever, because you don’t have to boil noodles- just assemble and go! Sure, there are the no-boil lasagna noodles you can buy in stores, but they never work right for me.

These eggplant “noodles” come out delicious every time!

eggplant layered with cheese and other vegetables and cheese

How To Make Eggplant Noodles

To get my noodles perfect, I used an OXO mandoline.

I always had troubles with mandolines until I found a heavy duty oxo model when buying gifts with wedding cards years ago.

I’d had mine over 5 years and never had any issues- and it is still perfectly sharp and efficient!

With a sharp mandoline and a steady hand, use these tips to make thin sliced eggplant noodles: 

-Set your mandoline for the thinnest setting possible. 

-Cut the ends off of the eggplant – the mandoline will slice a lot more efficiently when it can push faster through the eggplant – and cutting off the ends makes this much easier. 

-Rotate the eggplant as you slice for best hand placement. 

-Slice noodles right before cooking to prevent browning. 

-Skin can be left on eggplant, and can be helpful to grip eggplant, but trim ends off. 

Other Low Carb Dishes You’ll Love: 

If you love this easy slow cooker eggplant lasagna, be sure to check out some of my other favorite low carb keto dishes: 

Also try my favorites like Creamy Keto Tuscan Soup Recipe, Easy Keto Everything Bagels Recipe, Easy Keto Low Carb Cheesy Pizza Chicken, Low Carb Keto Buttery Crackle Chicken Thighs, One Pot Low Carb Paleo Keto Asian Chicken Stir Fry Recipe, and 4 Ingredient Keto Jalapeno Cheese Bread.

Slow Cooker Eggplant Lasagna Recipe 

If you love this deliciously easy Slow Cooker Eggplant Lasagna Recipe as much as I do, please give it a five star review and help me share on facebook and pinterest! 

eggplant layered with cheese and other vegetables and cheese

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Keto Eggplant Lasagna served with a fork.

Slow Cooker Eggplant Lasagna

Yield: 6
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes

Slow Cooker Eggplant Lasagna - delicious easy gluten free keto lasagna right from the slow cooker - this eggplant lasagna tastes just like lasagna without all the carbs! 

Ingredients

  • 2 eggplant, sliced into long thing noodles with a mandoline
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup cottage cheese
  • 8 oz mozzarella cheese, with 1 oz set aside
  • 12 oz pasta sauce

Instructions

  1. In a slow cooker dish, lay eggplant noodles down flat.
  2. Layer a little sauce, peppers and onions, cottage cheese and mozzarella.
  3. Repeat to make 3 layers with sauce, veggies, cottage cheese and mozzarella.
  4. Add a final fourth layer of eggplant, top with sauce.
  5. Cover and cook on high 2 1/2 hours, or until eggplant is softened.
  6. Add 1 oz of cheese that was set aside to top, cover.
  7. Let cook additional 10 minutes, until cheese is melted.
  8. Garnish with red pepper flakes and parsley if desired.
  9. Serve hot- makes fabulous leftovers.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 194Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 453mgCarbohydrates 32gFiber 7gSugar 12gProtein 9g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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19 Comments

  1. I made this eggplant lasagna this evening. OMW it was delicious. I didn’t use green pepper. I used cauliflower, broccoli, carrots (cut julienne style),and onion, (salt and peppered) as my filler. A mix of cottage cheese and Ricotta (seasoned with garlic, oregano, basil). Mine came out a little watery. Other than that it tastes so yummy