Summer Slow Cooker Lasagna


1 tablespoon olive oil

1 small onion, chopped

1 large zucchini, chopped

1 small eggplant, chopped

2 ears of corn, kernels removed

1 pint cherry tomatoes, halved

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon red pepper flakes

Small handful fresh basil, chopped

2 ½ cups canned tomato sauce

12 uncooked lasagna noodles

1 1/3 cup shredded mozzarella cheese

1/3 cup shredded Parmesan


  1. Add olive oil to a large skillet over medium heat. Once piping hot, add onion, and sauté until soft, 2-3 minutes. Add the zucchini, eggplant, corn, tomatoes, garlic, Italian seasoning, salt, red pepper flakes and fresh basil. Cook over medium heat for 7-10 minutes, until veggies have released some of their juices and are soft. Season with additional salt or seasoning if desired.
  2. Oil the inside of your slow cooked with olive oil or cooking spray. Spread ½ cup of sauce, and begin layering with lasagna noodles, vegetables, and cheeses. Continue layering until there are no more ingredients to use. The top layer should be cheese.
  3. Cover and cook on love for 3-4 hours, or until noodles are cooked throughout. Turn off slow cooker and let sit uncovered for 15-20 minutes.

Recipe adapted from


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