Eggplant Lasagna

Advocate staff photo by LIBBY ISENHOWER Slow cooker lasagnas are a great way to tweak a classic recipe. Layer the 'hardest' vegetables toward the bottom for the best results.
Advocate staff photo by LIBBY ISENHOWER Slow cooker lasagnas are a great way to tweak a classic recipe. Layer the 'hardest' vegetables toward the bottom for the best results.

Julie Kay

ADVOCATE-TESTED RECIPE

Eggplant Lasagna

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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