• Dip the eggplant in the egg whites, coating it well.
• Mix the breadcrumbs, grated parmesan, and basil in a bowl.
• Place the eggplant in the bowl, turning it to ensure even coverage of breading.
• Spray the inner dish of the slow cooker with a nonstick spray, then place the breaded eggplant in the bottom.
• Sprinkle the shredded parmesan cheese over the eggplant, then drench everything with the tomato sauce.
• Cook on low for five hours.

Sauté the Vegetables:

• Heat olive oil in a skillet over medium heat.
• Add eggplant and onion and sauté until the onion turns translucent.

Add More Ingredients:

• Stir in the mushrooms, olives, and tomato sauce.
• Cook until heated through.
• Remove from heat and set aside.

Prepare the Cheese Mixture:

• In a bowl, mix ricotta, mozzarella, and Parmesan cheese.
• Stir in the egg and Italian seasoning.

Layer the Lasagna:

• Cut the lasagna sheets to fit inside your slow cooker’s inner dish.
• Spray the inner dish with nonstick spray.
• Spread one-fourth of the vegetable and tomato mixture on the bottom.
• Place a pasta sheet on top.
• Add one-fourth of the cheese mixture over the pasta.
• Repeat until all the ingredients are layered, ending with cheese on top.

Cook:

• Cover and cook on low for 5 hours until the lasagna is tender and bubbly.

Serve Hot:

• Let it rest for a few minutes before slicing and serving.

• Brown the ground beef and sausage in a lightly oiled pan over medium-high heat.
• Stir in the garlic.
• Drain any excess grease and add the tomato sauce. Remove from heat and set aside. Combine mozzarella, parmesan, egg, and oregano. Stir the mixture well.
• Coat the inside of the slow cooker dish with a nonstick spray. Use kitchen scissors to cut the lasagna sheets to fit inside the slow cookers. Ladle one-fourth of the meat mixture into the bottom of the dish, then place a pasta sheet on top. Spoon one-fourth of the cheese sauce on top of the pasta sheet.
• Repeat this pattern, ending with cheese sauce on top, until the slow cooker is full of layers and the meat and cheese mixtures are used completely.
• Cook on low for five hours.

• Boil the linguine according to the package’s directions or until the pasta is al dente.
• Drain and set aside.
• Heat the oil in a pan over medium heat and brown the ground turkey.
• Add the tomato sauce, mushrooms, onion, and bell pepper.
• Spray the slow cooker insert with a nonstick cooking spray.
• Ladle in one-fourth of the meat sauce, then one-fourth of the linguine, one-fourth of the pepperonis, and 1 cup of cheese.
• Repeat the layers until the ingredients are used.
• Cover and cook on low for four hours.

• Take a cocktail shaker and combine all the juices.
• Shake them well.
• Distribute them evenly over  copper mugs  along with ice.
• Add some ginger beer over the mixture.
• Garnish with blood orange rosemary skewer.

• Divide the ginger ale along with ginger beer
• Add some vodka in it and then mix with lime juice and cherry juice
• You can now serve it in 2 lowball glasses or  copper mugs.
• Stir to combine
• Add ice and serve with lime wedges

• Take all these ingredients and put them in a blender. They should be fully liquified.
• Pour mixture into a glass jar, and put in the refrigerator for at least 2 days.
• Strain into a new and clean glass jar.
• Once your blueberry shrub is ready. Put 1.5oz of vodka and the blueberry shrub into a shaker  tin. Add some ice as well. Then, shake.
• Use a strainer and pour the mixture into a barrel-style copper mug .
• Top it with a ginger beer. Garnish it with blueberries and a lime wheel.

• In a copper mug , put in the sugar cube, squeeze the lime with a citrus squeezer  straight into the mug.
• Muddle  the combined ingredients gently for about 5 seconds. Add the mint leaves and give it two twists on the muddler .
• Measure the vodka and ginger beer using a jigger  and pour them into the copper mug.
• Stir gently the contents using a bar spoon . Then, add in the crushed ice all the way to the top of the mug.
• Finally, garnish it with a sprig of mint leaves.

• Take a cocktail shaker and put cucumber, 8 blueberries and mint leaves in the bottom
• Muddle until the whole concoction is crushed and appears juicy
• Add ice, lime juice, and vodka
• Shake for 10-15 seconds
• Put ice in the copper mug  and strain the liquid into it.
• Now, add ginger beer and 4 blueberries
• Cut open the remaining 4 blueberries and candied ginger using a toothpick and use it alongside a sprig of mint.

• Mix and shake tequila, lime juice and sugar syrup with ice.
• Strain the mixture into an ice-filled glass.
• Top it with ginger beer and stir.
• Garnish with lemon wheel, jalapeno slices and mint sprigs and then serve.