Hands-On Time
15 Mins
Total Time
4 Hours 15 Mins
Other Time
Yield
Serves 6
Romulo Yanes

How to Make It

Step 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.

Step 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.

Step 3

Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.

Ratings & Reviews

/5
Reviews
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