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Eggplant lasagna PRINT
From the Advocate Thursday paper
Ingredients
| 1 | acorn or butternut squash, peeled and chopped |
| several small tender eggplants, peeled and sliced | |
| ½ | tsp Italian seasoning |
| ½ | tsp basil |
| ½ | tsp oregano |
| ½ | tsp black pepper |
| 1 | tsp minced garlic |
| 1 | jar (1 lb., 7.5 oz) jar Prego tom sauce divided |
| 1½ | cups ricotta cheese |
| 2 | strips lasagna noodles, broken in half |
| 2 | cups fresh baby spinach |
| 2 | cups mozzarella cheese |
Directions
1. Put cut-up pieces of swauash on bottom of slow cooker. Place slice eggplant on top of squash. Sprinkle seasonings over vesgetables.
2. Pour 1/2 jar of Prego sauce over all. Top with ricotta cheese and lasagna noodles and pour remaining sauce over ricotta cheese and noodles.
3. Cook on Low for 6 hours. Add spinach and cook for an additional hour. Spread mozzarella cheese on top while warm and serve.
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