Slow Cooker Eggplant Lasagna

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Healthy and so easy- eggplant slow cooker pasta! Grain free and full of flavor!

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 didnt 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 lasange ever, because you don’t have to boil noodles- just assemble and go! Sure, there are the no-boil lasange noodles you can buy in stores, but they never work right for me. These eggplant “noodles” come out delicious everytime!

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!


Quick and easy crockpot eggplant lasagne- easy and healthy!


Slow Cooker Eggplant Lasagne
Recipe type: Vegetarian
Cuisine: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 6 servins
  • 2 eggplants, sliced into long thing noodles with a mandoline
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup of cottage cheese
  • 8 oz shredded mozzarella cheese, with 1 oz set aside
  • 1 jar pasta sauce- gluten free
  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 2½ 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.


A quick, easy and cheesy healthy meal in the slow cooker- this grain and gluten free eggplant lasagna is so good!

10 thoughts on “Slow Cooker Eggplant Lasagna”

  1. I don’t have a mandolin and am not familiar with their use. I would like to try to slice the eggplant by hand if possible. Can you tell me what thickness is best for this recipe? Would 1/4″ thick slices be too thick? How would 1/4″ thickness affect the cooking time?
    Thanks, Ray

    1. No worries Ray – you can slice it by hand too. Slice it as thin as you can, and just maybe give it an extra couple of minutes in the slow cooker if it takes a bit longer to get soft- but you should be fine as long as it’s pretty thin!

  2. I made this tonight- I did not have the thin slicer but did my best to get the slices wafer thin. It is absolutely delicious and with garden-fresh onions & peppers it tasted like summer! I used hand stretched mozzerella which I would not go again as I think its too watery.
    Love it and have to buy one of the slicers for future endeavors.

  3. I made this last night and it was delicious! In my slow cooker, it needed closer to 3 1/2 hours. I used thin mandoline slices of zucchini instead of peppers and added fresh basil. Thank you! I will use this recipe again.

  4. I’ve never made this but can’t wait to try it!! Thanks Court (: PS: Nailed this photography, it is beautiful! XOXO PPS: Featuring you at the link party this weekend!

  5. I’ve always wanted to try making this, but wasn’t sure how. Thanks for the recipe. I’m visiting from the Thursday Favorite Things Blog Hop.

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