Ingredients

The following ingredients have 6 Servings
  • 4 small yellow squash
  • 4 small zucchini
  • 1/2 small onion (diced)
  • 2 cloves garlic (minced)
  • 12-16 oz spaghetti sauce
  • 1 lb block mozzarella cheese (thinly sliced or shredded)
  • 1 lb ricotta cheese
  • 1 large egg
  • 1 teaspoon parsley
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Instruction

  • Roughly chop 1 yellow squash and 1 zucchini.
  • In a sauce pot sauté the chopped squash, garlic, and onion in 1 tablespoon of olive oil.
  • Add sauce to the pan and bring to a boil.
  • Reduce heat to low and simmer 30-45 minutes.
  • Thinly slice the remaining squash using a mandolin.
  • In a bowl beat the egg and add the ricotta cheese, salt, pepper and parsley. Mix well and refrigerate until ready to use.
  • Assemble the vegetable lasagna in the bottom of your crock pot using the following steps.
  • Spread a scant 1/4 cup of the sauce over the bottom of the crock pot.
  • In a single layer cover the sauce with a layer of yellow squash slices.
  • Spread about 3 tablespoons of sauce over the squash.
  • Spread about 1/4 cup of the ricotta cheese mixture.
  • Top with a layer of cheese.
  • Repeat 3 more times, ending with a layer of mozzarella cheese.
  • Cook on high for one hour. Reduce heat to low and cook an additional 3 hours or until the center is cooked through and the squash is tender.