Summer Vegetable Lasagna
This recipe for Summer Vegetable Lasagna is fantastic to make during the warmer months when the ingredients are in season. Eggplant slices act as the noodles for this slow cooker lasagna recipe. It's also made with zucchini, chickpeas, and onions. The dish is cheesy and flavorful, thanks to mozzarella and basil. In a matter of hours, you'll have a yummy and fresh dish ready to serve. Pair your easy vegetable lasagna with a side salad for a complete meal. This is a fabulous meal to serve for a casual weekend dinner or family gathering.
Serves4
Slow Cooker Time LOW7 hr
Cooking MethodCasserole
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kmcartoonity 62072 74
Jun 07, 2017
This is such a great healthy dish to serve on meatless Mondays, or if you are just trying to cut down on some of your carb intake. I like to use the smaller Chinese style eggplants for dishes like these, since they have less seeds, a thinner skin, and have a sweeter, less bitter taste. The chickpeas and the cheese give you the protein that you need!
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