Slow-Cooker Squash Lasagna

Slow-Cooker Squash Lasagna
Romulo Yanes
Squash puree, ricotta, and mozzarella make this simple meal rich and decadent.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
255
minutes
other
0
minutes

Ingredients

2
10- to 12-ounce packages frozen winter squash puree, thawed
1/8
teaspoon
ground nutmeg
1
32-ounce container ricotta
1
5-ounce package baby spinach (6 cups)
kosher salt and black pepper
12
lasagna noodles (about 3/4 of a 16-ounce box)
8
ounces
mozzarella, grated (about 2 cups)
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.
Caroline Wright
August 2010

Nutritional Information

  • Per Serving
  • Calories 571
  • 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
What does this mean? See Nutrition 101.