Small victory.

Yup. Another lasagna recipe. The original recipe is HERE. I made some adjustments based on this week's CSA loot.

"Vegetarian Lasagna" (6 quart pot)

~1 egg
~1 (15 oz) container part-skim ricotta cheese
~2 handfuls of fresh spinach, chopped (From the CSA.)
~1 small summer squash, quartered lengthwise and thinly sliced (From the CSA.)
~2 pattypan squash, VERY carefully cut into vertical slices (From the CSA.)
~1 (28 oz) can crushed tomatoes
~1 (28 oz) can diced tomatoes
~3 garlic cloves, minced
~pinch of crushed red pepper
~12 lasagna noodles, uncooked
~3 c shredded mozzarella

Combine egg, ricotta, spinach, and squash in a large bowl.
Combine crushed and diced tomatoes and their juice, garlic, and crushed red pepper in a medium bowl.
Spray crock pot with PAM.
Spread 1 1/2 c tomato mixture on the bottom of the crock pot.
Arrange 4 noodles over the sauce.
Spread half of the veggie mixture over the noodles.
Spoon 1 1/2 c sauce and sprinkle with 1 c mozzarella.
Top with another layer of noodles and press down into tomato sauce.
Spread second layer of veggie mixture.
Spoon 1 1/2 c sauce and sprinkle 1 c mozzarella.
Add another layer of noodles.
Spread remaining tomato sauce mixture evenly on noodles.
Cover and cook on HIGH for 2 hours.
Turn off crock pot.
Sprinkle remaining mozzarella on top.
Cover and let stand for 10 minutes.

8 servings.

The noodles were cooked. Hooray! It wasn't the best lasagna ever, but it was good. I feel like it was missing something, but I have no idea what. More importantly...the noodles were cooked! Hooray!