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Slow-Cooker Squash Lasagna

Slow-Cooker Squash Lasagna
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Serves 6| Hands-On Time: | Total Time:

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.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 571
  • Fat 29g
  • Sat Fat 18g
  • Cholesterol 107mg
  • Sodium 564mg
  • Protein 32g
  • Carbohydrate 47g
  • Sugar 2g
  • Fiber 6g
  • Iron 3mg
  • Calcium 543mg
What does this mean? See Nutrition 101 .

Quick Tip

a plate of salt with a spoon
Kosher salt enhances the flavor of foods rather than making them salty.

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