I could write a book.

This recipe. Man. I just. I just don't know. The author of this E-book said to use your imagination and experiment and put whatever veggies you have, but...man. There's experimenting and there's what I did.

"Low-Fat Spinach Lasagna" (6 quart pot)

~1 (15 oz) container fat-free ricotta

~spinach, chopped (The recipe said 5 oz. I used whatever the last CSA loot game me.)

~2 electric yellow squash (The recipe said eggplant and mushrooms. I improvised with more CSA loot.)

~1 egg (The recipe said 1/2 c egg substitute. I forgot to buy some and we had only 1 egg, so...)

~1 t dried oregano

~1/2 t salt

~1/2 t pepper

~1 (28 oz) can crushed tomatoes

~2 PERFECTLY ripened tomatoes (The recipe said 28 oz can diced tomatoes, but the CSA loot had tomatoes and I had to use them for something because they were PERFECTLY ripened. Did I tell you that they were perfect?)

~5 garlic cloves, minced

~14 uncooked lasagna noodles

~1 3/4 c mozzarella (Because I misread the recipe when it said 3 c.)

Grease crock pot.

Place ricotta, spinach, squash, egg, oregano, salt, and pepper in a large bowl.

In a separate bowl, mix tomatoes, garlic, and basil.

Layer things as you do in ALL lasagnas. 

Noodles, veggie/cheese, tomato, repeat.

If you follow the recipe as it's written in the E-book, you will have no ricotta mixture in your lasagna. The recipe makes slightly more sense if you substitute the word ricotta for the word mozzarella. But only slightly because there is actually mozzarella in it.  *sigh*

Make sure the last layer is tomatoes.

Cover and cook on low for 2 hours.

Sprinkle mozzarella on top and let melt for ~15 minutes.

8 servings.

This had a nice flavor, but had a bit too much liquid in it at the end. Unfortunately, with all of the adjustments I had to make, I have no idea how I could've made it better.