Eggplant lasagna

By Fleur de lis

From the Advocate Thursday paper

Ingredients

• 1 acorn or butternut squash, peeled and chopped
• several small tender eggplants, peeled and sliced
• 1/2 tsp Italian seasoning
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1 tsp minced garlic
• 1 jar (1 lb., 7.5 oz) jar Prego tom sauce divided
• 1 1/2 cups ricotta cheese
• 2 strips lasagna noodles, broken in half
• 2 cups fresh baby spinach
• 2 cups mozzarella cheese

Preparation

Step 1

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.