Squash and Spinach Lasagna
Serves 6 to 8. Recipe is by Julie Kay.
4 yellow squash, sliced in half and then each half sliced in half again
1 (15-ounce) carton ricotta cheese
1 (8-ounce) package shredded mozzarella cheese
1 green bell pepper, chopped
4 lasagna noodles, broken in half
2 cups fresh spinach
1 (24-ounce) jar roasted garlic pasta sauce
1. Put two yellow squash, sliced, in bottom of slow cooker. Reserve other two sliced squash for next layer.
2. Top with half the ricotta and mozzarella cheeses. Add all bell pepper, half the lasagna noodles, half the spinach and half of pasta sauce. Repeat with remaining ingredients, starting with remaining squash.
3. Cook for 4 to 6 hours. Top with extra cheese, if desired. Serve.