Rating: 3 stars
1091 Ratings
  • 5 star values: 267
  • 4 star values: 118
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  • 2 star values: 224
  • 1 star values: 280

Trade the expected tomato sauce for pureed winter squash to give this Italian staple a sophisticated upgrade. That’s not the only change we made with this formula—we experimented with the right proportions, in order to cook this lasagna in the slow-cooker, so with 15 minutes of preparation, you can turn the appliance on and walk away. A few hours later, you’ll come back to perfectly cooked pasta, with al dente noodles layered between winter squash, baby spinach, and creamy ricotta and mozzarella. Just don’t be surprised if this recipe tops your traditional lasagna on the list of family favorites.

Caroline Wright


Credit: Romulo Yanes

Recipe Summary test

15 mins
4 hrs 15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.

  • 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.

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

Nutrition Facts

571 calories; fat 29g; saturated fat 18g; cholesterol 107mg; sodium 564mg; protein 32g; carbohydrates 47g; sugars 2g; fiber 6g; iron 3mg; calcium 543mg.