Slow-Cooker Squash Lasagna
(from staceydan’s recipe box)
Nutritional Information
Per Serving
Calories 571
Fat 29g
Sat Fat 18g
Cholesterol 107mg
Sodium 564mg
Protein 32g
Carbohydrate 47g
Sugar 2g
Fiber 6g
Iron 3mg
Calcium 543mg
Source: Real Simple
Prep time: 15 minutes
Cook time: 255 minutes
Serves 6 people
Categories: Vegetables
Ingredients
- 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
Directions
-
In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
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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.
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Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.