Crock Pot Eggplant Lasagna {no boil}

eggplant lasagnaIf you’re a fan of eggplant, this recipe is for you. It’s crock pot style, no-boil, no-roast the eggplant and ALL delicious. I love being able to prep a crock pot meal in the morning, go away for a few hours and come home by lunch and start dinner with the touch button. Dinner sure is easy on a busy soccer/baseball night for our tweens. Though our family is going in two different directions, I can rest assured we have a warm meal waiting in the crock pot. Fortunately, I got to enjoy this meal at 8:00 after soccer practice, which is really late for me.

I’d recommend peeling the eggplant  if you’re kids are new to eggplant, it helps them from noticing. My three year-old thought the eggplant was meat due to the texture, which made this momma happy. The other kids caught on to the purple veggie with the skin and pushed it aside. Oh well, I introduced eggplant lasagna and the parents loved it!


  • 24 oz. ontainer cottage cheese
  • 2 cups Mozzarella cheese, divided
  • 1 T. Italian seasoning
  • 2 eggs, beaten
  • 1/4 teaspoon pepper
  • 1 small eggplant, thinly sliced {I use a mandoline}
  • olive oil for drizzling
  • 6 no boil lasagna noodles
  • 4 cups jar pasta sauce or my favorite freezer bulk marinara sauce
  • 1/2 cup Parmesan cheese {optional}


  1. Mix cottage cheese, 1-1/2 cups mozzarella cheese, eggs and seasonings in a large bowl.
  2. Pour about 1/2 cup sauce on bottom of crock pot.
  3. Layer with two no-boil noodles, a layer of eggplant, drizzed with olive oil and 1/3 of cottage cheese mixture.
  4. Repeat layers twice and end with sauce, 1/2 cup reserved mozzarella cheese, Parmesan cheese and a sprinkle of Italian seasoning.
  5. Crock three to four hours on high or up to six hours on low. All crock pots vary so check your meal toward the last cooking hour to determine how done you like it.


eggplant lasagna

 Pour 1/2 cup sauce on bottom of crock pot.

eggplant lasagna

 Layer two no-boil noodles and thinly sliced eggplant. Drizzle with olive oil.

eggplant lasagna

Layer cottage cheese mixture and repeat the sauce, noodles, eggplant,  cottage cheese twice ending with sauce on top.

eggplant lasagna

Add reserved 1/2 cup mozarella cheese and Parmesean cheese if desired on top. Sprinkle with Italian seasoning. Cover and crock on high 4 hours low up to six.

 Have you tried crock pot lasagna?

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