You know that I LOVE a good Slow Cooker Sunday, so here is an oldie but goodie adopted from this recipe. (excuse the yellow-tinted pics- the phone camera was doing wonky stuff)
In crock pot, pour a bit of sauce on the bottom, then layer the eggplant, squash and zucchin (as noodles). Smear a third of the container of ricotta on top (I usually do this in thirds)
Cook in crockpot for about 8 hours on LOW so the veggies become the texture of noodles. YUM! I LOVE this stuff! And it is sooo healthy! Very easy to get in your daily veggie requirements! I like to put garlic sauce and parmesan on top. . I also like to serve with garlic bread (made on whole wheat baguette) ENJOY!