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summer slow cooker lasagna with zucchini and eggplant

Ingredients

• 1 1/2 tablespoons olive oil
• 1 medium 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 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

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