My sister recommended this veggie lasagna recipe from A Year of Slow Cooking after she made it herself on her roommate’s crockpot and told me how much she enjoyed it. I salted the eggplant and squash and let out some of the water first, and I didn’t really measure the ingredients according to the recipe and just put in what seemed good. It turned out really well, and I would recommend it. Since we still have some vegetables left because I didn’t put it all in, I think I’ll add them to spaghetti, which I like a lot better with vegetables (and meat), too, now that I’ve tried it. Yay for learning to like vegetables. I think I’ve been doing pretty well so far. Oh yes, and I didn’t put the top layer of cheese on until five minutes before we were going to eat.
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