Lasagn-ya.

I must be going insane because this is the second lasagna I've crocked in the last week. It's like I'm starting to actually like ricotta cheese or something.

"Squash & Spinach Lasagna" ( 6 quart pot) The original recipe is HERE.

~9 uncooked lasagna noodles
~2 c pureed squash (I used summer squash from the CSA. I roasted it as she said to do, but then realized that it was probably not necessary for summer squash because it's kind of soft already. Oops.)
~1/2 t dried sage
~15 oz part skim ricotta
~1/2 c milk
~1/4 c parmesan
~1/2 c shredded mozzarella
~2 handfulls of fresh spinach (From the CSA.)

In a bowl, combine squash and sage.
In another bowl, combine ricotta, milk, and parmesan.
Grease crock pot.
Place a layer of noodles on the bottom of the crock pot.
Spread half of squash mixture evenly on top of noodles.
Place another layer of noodle son top.
Place a layer of spinach on top.
Spread half of the ricotta mixture on top.
Repeat layers, ending with ricotta.
Sprinkle mozzarella on top.
Cover and cook on low for 4 hours or until noodles are tender.

4 servings.

I like that you can do lasagna in a crock pot. I like that this one doesn't have tomato sauce in it. I don't (particularly) like ricotta cheese and I don't like that, for some reason, the last two lasagnas I've made have had crunchy noodles. I've had better lasagnas. That's not to say that this was bad. It was actually good. AND it definitely gets points for being "different". I just think it could've been so. much. better. Maybe using a fall/winter quash is the key? I have no idea.