Slow Cooker Squash Lasagna |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
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From Real Simple. Ingredients:
2 (12 ounce) packages frozen winter squash puree, thawed |
1/8 teaspoon ground nutmeg |
1 (32 ounce) container ricotta cheese |
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 cheese, grated (about 2 cups) |
green salad, for serving |
Directions:
1. 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.
2. 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.
3. Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.
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