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
- 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.
- 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.
- 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 ohmyveggies.com