From the Advocate Thursday paper
|1||acorn or butternut squash, peeled and chopped|
|several small tender eggplants, peeled and sliced|
|½||tsp Italian seasoning|
|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|
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 ½ 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.