Slow Cooker Lasagna

Taken from the SparkPeople cookbook by Meg Galvin


1 pound ground beef, 96% lean (turkey burger works good too!)
1/4 tsp red pepper flakes
2 tsp dried thyme
One 24-oz jar low sodium marinara sauce
One 3/4-pound eggplant, unpeeled, diced (2 cups)  (I omitted this- add it if you want!)
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend (mozzarella works if you can't find Italian blend)
1/4 cup egg substitute (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles


1. In a skillet over moderate heat, brown the ground beef and drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and 1-1/4 cup water. 


2. In a mixing bowl, combine the ricotta, shredded cheese blend, egg substitute, and parsley. 


3. Coat the inside of the slow-cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. Top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer. 


4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce. 


5. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours.