Slow-Cooker Squash Lasagna

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Photo by Romulo Yanes
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 571 calories
    • Fat 29 g
    • Sat Fat 18 g
    • Cholesterol 107 mg
    • Sodium 564 mg
    • Protein 32 g
    • Carbohydrate 47 g
    • Sugar 2 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 543 mg
  • August 2010

Ingredients

  1. Check 2 10- to 12-ounce packages frozen winter squash puree, thawed
  2. Check 1/8teaspoon ground nutmeg
  3. Check 1 32-ounce container ricotta
  4. Check 1 5-ounce package baby spinach (6 cups)
  5. Check kosher salt and black pepper
  6. Check 12 lasagna noodles (about 3/4 of a 16-ounce box)
  7. Check 8ounces mozzarella, grated (about 2 cups)
  8. Check green salad, for serving

Directions

  1. In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. In the bottom of a 5- to 6-quart slow cooker, spread ½ cup of the squash mixture. Top with 3 of the lasagna noodles (breaking to fit), half the remaining squash mixture, 3 lasagna noodles, and half the ricotta mixture; repeat, ending with the ricotta mixture. Sprinkle with the mozzarella.
  3. Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.