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!
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!
Just Take Me To The Slow Cooker Eggplant Lasagna Recipe Already
If you’d like to skip past my helpful tips and tricks and get straight to this keto eggplant lasagna recipe, please scroll to the bottom of the page, just above the comments.
I get lots of questions and comments on my recipes and posts, so I try to add as much information as possible to them.
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:
Slow Cooker Eggplant Lasagna Recipe
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- 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
- In a slow cooker dish, lay eggplant noodles down flat.
- Layer a little sauce, peppers and onions, cottage cheese and mozzarella.
- Repeat to make 3 layers with sauce, veggies, cottage cheese and mozzarella.
- Add a final fourth layer of eggplant, top with sauce.
- Cover and cook on high 2 1/2 hours, or until eggplant is softened.
- Add 1 oz of cheese that was set aside to top, cover.
- Let cook additional 10 minutes, until cheese is melted.
- Garnish with red pepper flakes and parsley if desired.
- Serve hot- makes fabulous leftovers.
Amount Per Serving:Calories: 212 Saturated Fat: 5g Cholesterol: 35mg Sodium: 666mg Carbohydrates: 16g Fiber: 6g Sugar: 10g Protein: 14g