CrockPot No Noodle Vegetarian Lasagna

• 1 26 oz jar of your favorite pasta sauce
• 1 small container of ricotta cheese
• 8 slices of mozzarella cheese
• 2 cups shredded Italian cheese mix
• 1 large eggplant
• 3 summer squash
• 1 pound of slices mushrooms
• bag of baby spinach
• 2 T warm water

1. Use 6 qt crock pot
2. Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant.
3. In the bottom of your crockpot, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce.
4. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients.
5. Top with the end of the pasta sauce and the shredded cheese.
6. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.
7. Cover your crockpot and cook on low for 5-8 hours. This is done when the vegetables have reached their desired tenderness and the cheese is melty.

Found On: A Year of CrockPotting