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Slow Cooker Squash Lasagna Recipe

Slow Cooker Squash Lasagna Recipe

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Ingredients:

Serving

2 (12 oz) packages frozen winter squash puree, thawed
1/8 tsp ground nutmeg
1 (32 oz) container ricotta cheese
1 (5 oz) package baby spinach (6 cups)
kosher salt and black pepper
12 lasagna noodles (about 3/4 of a 16-oz box)
8 oz mozzarella cheese, grated (about 2 cups)
green salad , for serving

Directions:

In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In the bottom of a 5- to 6-quart slow cooker, spread 1/2 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.01 Kcal (310 kJ)
Calories from fat	7.12 Kcal
		% Daily Value*
Total Fat	0.79g	1%
Cholesterol	9.64mg	3%
Sodium	319.42mg	13%
Potassium	212.6mg	5%
Total Carbs	3.89g	1%
Sugars	0.39g	2%
Dietary Fiber	1.63g	7%
Protein	13.63g	27%
Vitamin C	8.4mg	14%
Iron	0.9mg	5%
Calcium	422.6mg	42%

Amount Per 100 g
Calories	90.23 Kcal (378 kJ)
Calories from fat	8.69 Kcal
		% Daily Value*
Total Fat	0.97g	1%
Cholesterol	11.75mg	3%
Sodium	389.43mg	13%
Potassium	259.19mg	5%
Total Carbs	4.74g	1%
Sugars	0.48g	2%
Dietary Fiber	1.99g	7%
Protein	16.61g	27%
Vitamin C	10.2mg	14%
Iron	1.1mg	5%
Calcium	515.2mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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