I got this recipe from A Year of Slowcooking, my favorite place to get CrockPot recipes. Enjoy!
26 oz. jar of pasta sauce
10-12 oz. container of ricotta cheese
8 slices of mozzarella cheese
2 c. shredded Italian cheese mix
1 large eggplant, don’t peel
3 summer squash, don’t peel
1 bag of baby spinach
2 T warm water
Slice the squash and eggplant into long thin pieces about 1/4 in. thick. (These are going to be your “noodles”).
Pour about 1/4 cup pasta sauce in the bottom of the CrockPot.
Layer in a few pieces of eggplant and squash.
Smear some ricotta on top.
Add a couple slices of mozzarella and a handful of baby spinach.
Top with more of the sauce and continue layering until your CrockPot is full and/or you’ve run out of ingredients. Make sure you leave enough pasta sauce to cover the top and then put the Italian shredded cheese of top of that.
Measure two tablespoons of warm water into the spaghetti jar, cover it, shake it and pour the water on top.
Put the lid on the crockpot and cook on low for 5-8 hours. (The veggies need to be tender and the cheese melted.)
Did I change anything? I did change a few things from the original recipe. I left out the mozzarella cheese just because it sounded like a lot of cheese. Also, the original recipe called for sliced mushrooms and I left those out because hubby doesn’t like them.
What did the family think? Well, I learned something about hubby the night I made this… he doesn’t like eggplant. I had no idea. He couldn’t eat it…it set of his gag reflex. I, on the other hand, thought it was one of the best lasagnas I had ever eaten. Go figure.