Ingredients

  • 1 pound lean ground beef
  • 2 cups diced eggplant
  • 1 jar Paul Newman's marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon basil flakes
  • 1 cup water
  • 15 ounces part skim ricotta cheese
  • 1 teaspoon chopped parsley
  • 1/4 cup Egg Beaters
  • 1 cup shredded parmesan cheese (not grated, shredded)
  • 8 no boil lasagna noodles

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley.
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Step 2

  • Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit.
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Step 3

  • Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.
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  • Length: 240 minutes