My husband tried a dish called spasagna, a combination of spaghetti and lasagna, on a recent trip. It’s an easy dish to replicate at home, but we also added a few things just to make it interesting. The one he was served did not include zucchini or walnuts, but this vegetable version is a nice change from tradition.

There are also no lasagna noodles, only spaghetti, but the sauce seems more like that in lasagna.

Place zucchini and carrots on the bottom of the slow cooker. I boiled the spaghetti for six or seven minutes before putting half of the pasta on top of veggies. The layering doesn’t need to be complicated, but vegetables should be on the bottom.

Purchased marinara sauce is great for convenience; however, if you have a favorite home recipe, feel free to use that instead.

For lasagna or spaghetti purists, it’s a mixed-up food world, but whatever the name, the taste is worth it. It also freezes well for those of you cooking meals ahead.

Julie Kay is a columnist for The Advocate. She can be reached at