Ingredients needed:
* 1 medium eggplant (1b), cut into 1/4" rounds
* 1 container of part-skim ricotta (15 oz.)
* 2 large egg whites
* 2 tablespoons of chopped fresh basil
* 2 cloves of garlic, minced
* 1 teaspoon salt-free Italian herb seasoning
* 3 1/2 cups of marinara sauce, warmed
* 12 whole wheat no-boil lasagna noodles
* 1 cup of shredded Italian cheese blend
Preparation steps:
* Arrange eggplant in single layer on 2 racks. Sprinkle with 1 teaspoon of salt. Let stand for 10 minutes. Turn slices and repeat process. Rinse eggplant and dry between paper towels.
* Combine ricotta, eggs, basil, garlic, and Italian seasoning in a bowl.
* Coat crockpot with cooking spray. Add 3/4 cup of warm marinara sauce. Top with 4 noodles, breaking to fit. Spread half the ricotta mixture over noodles. Add 7 or 8 eggplant slices, overlapping to fit. Add 1 cup of marinara sauce and 1/4 cup shredded cheese. Repeat with another layer of eggplant, sauce, and cheese. Top with 4 noodles and remaining 3/4 cup marinara.
* Cover and cook on low for 4 to 5 hours. Sprinkle remaining 1/2 cup cheese over top. Cover and let stand until cheese melts. Uncover and cool for approximately 20 minutes.
Serve and enjoy
(serves 6)
