That’s Italiano

You may not know it, but aside from being a psychic medium, I’m a total foodie. I’m a psychic chef! I’m Italian, so no eggplantlasagnamatter what my profession, OF COURSE I’m going to share food on my blog! I’ve also had a lot of health issues in my life, so in recent years I’ve been working on being a healthier cook. I am addicted to the slow cooker, too. Here’s a very easy-to-make eggplant lasagna that comes out fabulous. The original recipe came from Prevention Magazine. This is my version.

SLOW COOKER EGGPLANT LASAGNA

Here’s what you’ll need:

15 oz part skim ricotta cheese
2 egg whites
2T chopped basil
2 cloves minced garlic
1t salt (I use sea salt)
1 med eggplant sliced
3-4 cups pasta sauce or marinara
12 sheet box of “no bake” lasagna noodles  (whole wheat optional)
1 cup Italian blend shredded cheese. Get a two cup package if you love cheese

Okay, let’s get started!

In a medium mixing bowl, combine the first five ingredients and set aside.
Lightly grease the inside of your pot (I use coconut or olive oil with a paper towel).

Now lets layer the lasagna:

1. Coat the bottom with tomato sauce (about 3/4 cup)
2. Top with 4 noodle sheets, break to fit
3. Spread half the ricotta mixture
4. Layer about 8 slices of eggplant, overlapping to fit
5. Add 1 cup of sauce
6. Top with 1/4 cup of cheese
7. Repeat steps 2 to 6
8. Add the last four sheets of noodles

Turn the cooker on to low for 4 to 5 hours. Add the remaining shredded cheese on top at the end, cover until melted. Uncover, turn cooker off and let stand for 20 minutes. If you aren’t a vegetarian, this goes great with a side of sausage. I saute organic chicken sausage in a little coconut oil.

You can make this recipe as healthy or as unhealthy as you want. I don’t compromise with whole wheat noodles or things I don’t like. You have to decide what matters most in the ingredients. I pick my battles and try to keep my portion sizes down.

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