Squash lasagna

Squash lasagna
Squash lasagna

PREP TIME

15

minutes

TOTAL TIME

19

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

19

minutes

SERVINGS

6

servings

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

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. By Caroline Wright, September 2010

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