0 from 27 votes
Summer Slow Cooker Lasagna with Zucchini and Eggplant
No oven required here. You're just a few hours away from a satisfying slow cooker lasagna packed with summer's best veggies.
Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings: 6 servings
Calories: 446 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ tablespoons olive oil
- 1 onion chopped
- 1 large zucchini chopped
- 1 small eggplant cut into ½-inch chunks
- 2 large ears corn kernels removed
- 1 pint cherry tomatoes halved
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 ½ cups canned tomato sauce
- 12 uncooked lasagna noodles
- 1 ⅓ cups shredded Mozzarella cheese
- ⅓ cup shredded Parmesan cheese
- ⅓ cup panko breadcrumbs
- fresh chopped basil for serving
Instructions
- Set a large skillet over medium heat. Add in the olive oil. When hot, cook the onion in the oil for 2 to 3 minutes, until it starts to soften. Add in the zucchini, eggplant, corn, tomatoes, garlic, salt and red pepper flakes. Cook for 7 to 9 minutes, until the veggies are tender. Remove from the heat, taste and season with additional salt and red pepper flakes if needed.
- Spread ½ cup of the sauce in the bottom of your slow cooker. Top with a layer of three lasagna noodles, breaking them as needed to fit. Using a slotted spoon, top with ⅓ of the vegetable mixture, then ½ cup of the sauce and ⅓ cup of the mozzarella cheese. Repeat this process two more times -- noodles, vegetables, sauce, cheese. End with a final layer of noodles and the remaining ½ cup of the sauce. Sprinkle the top with the remaining ⅓ cup mozzarella, the parmesan and panko.
- Cover and cook on low for about 3 ½ to 4 hours, until the noodles are cooked through. Turn off the slow cooker and let sit uncovered for 20 to 30 minutes before serving. This will let the lasagna set so you can cut it easily and it will hold its shape. Sprinkle the top with fresh basil before serving.
Cup of Yum
Notes
- Make sure you use regular uncooked lasagna noodles. Do not use the no-boil kind.
- For the canned tomato sauce, I used around 1 (15 ounce) can and 1 (8 ounce) can to get this amount.
- It is possible to find vegetarian parmesan cheese in the US (such as the Whole Foods 365 brand or Organic Valley). Outside the US, look for vegetarian hard cheese to use instead.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
67g
(22%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
1021mg
(43%)
Potassium
1037mg
(30%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
1203IU
(24%)
Vitamin C
36mg
(40%)
Calcium
250mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 1021mg | 43% |
| Potassium | 1037mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 1203IU | 24% |
| Vitamin C | 36mg | 40% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.