Serves 6 to 8. Recipe is by Julie Kay.
1 acorn or butternut squash, peeled and chopped
1 eggplant, peeled and sliced
½ tsp. Italian seasoning
½ tsp. basil
½ tsp. oregano
½ tsp. black pepper
1 tsp. minced garlic
1 (1-lb., 7.5-oz.) jar Prego 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 acorn squash on bottom of slow cooker. Place eggplant slices on top of squash. Sprinkle seasonings over vegetables.
2. Pour half a 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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