1- Brown the ground beef in a skillet over moderate heat; drain any
excess fat. Stir in red pepper flakes, thyme, marinara sauce,
eggplant, and water.
2. In a bowl, combine the egg substitute, ricotta, Italian cheese
blend, and parsley.
3. Place enough meat sauce to cover the bottom of slow cooker.
Top with 4 noodles, broken to cover meat sauce. Repeat layer with
remaining noodles. Top second layer with cheese mixture and
finish with a top layer of the meat mixture.
4- Cover and set slow cooker on low. Cook for 4 hours.
Originally Submitted
6/20/2013
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