- 1 box oven-ready lasagna noodles
- 2 600ml jars of marinara sauce
- 1 15-ounce container ricotta
- 1 bag spinach, rinsed and roughly chopped
- 1 large eggplant, thinly sliced
- 16 ounces mozzarella
Starting with a layer of sauce, alternate the ingredients in layers in a slow cooker. Cook on high for at least four hours, until the noodles and vegetable are soft and the liquid has been absorbed.
During the postpartum period, Greta Hodgkinson focuses on getting enough food and nutrition while breastfeeding and returning to training. She looks for easy meals that can be thrown quickly together but are healthy and filling for her family. “I like this dish because, paired with a side salad, it has everything, all in one,” says Hodgkinson. “It’s quick and, in terms of nutrition, you can add anything you want: meat, other proteins or seasonal vegetables.” Hodgkinson, who is celebrating her twentieth year as a principal dancer with The National Ballet of Canada, was awarded the Order of Ontario in December 2016. This award is the province’s highest honour and is awarded to individuals with outstanding achievement in their fields.
Hodgkinson performs in Wayne McGregor’s Genus performed by The National Ballet of Canada which runs March 29th through April 2nd at The Four Seasons Centre for the Performing Arts in Toronto.