- 1 small eggplant, sliced into 1/2 in rounds
- 1/2 tsp salt
- 2 tbsp olive oil, divided into 2
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 1 can (26 oz) pasta sauce
- 1 tsp dried basil
- 1 tsp oregano
- 2 cups part-skim ricotta cheese
- 1 1/2 cups (6 oz) monterey jack cheese
- 1 cup grated parmesan cheese, divided into 2
- 1 package (8 oz) whole wheat lasagna noodles, cooked and drained
- 1 medium zucchini, thinly sliced
Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry; brush with 1 tbsp olive oil. Brown on both sides in medium skillet over medium heat. Set aside.
Heat remaining 1 tbsp olive oil and butter in same skillet over medium heat; cook and stir mushrooms and onions until softened. Stir in pasta sauce, basil and oregano. Set aside.
Combine ricotta cheese, monterey jack cheese, and 1/2 cup parmesan cheese in medium bowl. Set aside.
Spread 1/3 sauce mixture in bottom of slow cooker. Layer with 1/3 lasagna noodles, 1/2 eggplant, 1/2 cheese mixture. Repeat layers once. For last layer, use remaining 1/3 of lasagna noodles, zucchini, remaining 1/3 of sauce mixture and top with remaining 1/2 cup parmesan cheese.
Cover; cook on LOW 6 hours. Let sit 15-20 minutes before serving.
Makes 4-6 servings.