Summer Slow Cooker Lasagna with Zucchini and Eggplant
View original ↗
Oh My Veggies · by Nicole★ 4.7 (9)

Summer Slow Cooker Lasagna with Zucchini and Eggplant

NUTRITION · PER SERVING240M COOK
CAL 19%·PRO 34%
CARBS 58G60% OF CAL
8G FIBER17G SUGAR33G OTHER
FAT 12G28% OF CAL
4G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of lasagna noodles with summer vegetables including zucchini and eggplant, tomato sauce, and melted cheese. Comforting and vegetable-forward. Cooked entirely in a slow cooker without an oven.

mainitalianpastacasserolevegetarian
View the full recipe on Oh My Veggies →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 tablespoons olive oil
  • 1 onion (chopped)
  • 1 large zucchini (chopped)
  • 1 small eggplant (cut into 1/2-inch chunks)
  • 2 large ears corn (kernels removed)
  • 1 pint cherry tomatoes (halved)
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 1/2 cups canned tomato sauce
  • 12 uncooked lasagna noodles
  • 1 1/3 cups shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  • 1/3 cup panko breadcrumbs
  • Fresh chopped basil (for serving)
PREP
30M
SODIUM
1716MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.