Slow Cooker Eggplant Lasagna


Slow Cooker Eggplant Lasagna afterward Eggplant, Lasagna Noodles, Ricotta Cheese, Egg, Marinara Sauce, Shredded Mozzarella, Parmesan Cheese, Basil, Garlic, Italian Seasoning, Salt, Freshly Ground Black Pepper

The ingredient of Slow Cooker Eggplant Lasagna

  • 1 pound eggplant medium size
  • 8 ounces lasagna noodles 12 noodles
  • 15 ounces ricotta cheese
  • 1 egg
  • 4 cups marinara sauce
  • 1 cup shredded mozzarella cheese or combination amalgamation
  • 1 2 cup parmesan cheese grated
  • 2 tablespoons basil fresh chopped
  • 3 cloves garlic small or 2 big ones
  • 1 teaspoon italian seasoning
  • 1 2 teaspoon salt or more to taste
  • freshly arena black pepper

Nutritions of Slow Cooker Eggplant Lasagna

@type: nutritioninformation
@type: 390 calories
@type: 32 grams
@type: 95 milligrams
@type: 21 grams
@type: 8 grams
@type: 20 grams
@type: 11 grams
@type: 1220 milligrams
@type: 17 grams

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