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Slow Cooker Squash Lasagna

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“From Real Simple.”
READY IN:
19mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 2 (12 ounce) packagesfrozen winter squash puree, thawed
  • 18 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, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. 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.
  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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