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.
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
Sat fat 18g
How to Make It
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.