Slow-cooker squash lasagna
Delight in the savory flavors of slow-cooker squash lasagna. This culinary masterpiece is a perfect blend of taste and comfort.
Ingredients:
- 2 10- to 12-ounce packages frozen winter squash puree, thawed
- ⅛ 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)
- 230g mozzarella, grated (about 2 cups)
- green salad, for serving
Instructions:
- Combine the squash and nutmeg in a medium-sized bowl. Mix together the ricotta, spinach, ½ teaspoon of salt, and ¼ teaspoon of pepper in another bowl.
- Start by spreading ½ cup of the squash mixture in the base of a 5- to 6-quart slow cooker. Layer with 3 lasagna noodles (breaking them if necessary), half of the remaining squash mixture, 3 lasagna noodles, and half of the ricotta mixture. Repeat this layering process, finishing with the ricotta mixture on top. Sprinkle with the mozzarella cheese.
- Cover and cook on low heat until the lasagna noodles are soft, for about 3 to 4 hours. Serve with a side of green salad, if preferred.
Summary:
- Calories: 3023 kcal
- Fat: 146 g
- Protein: 153 g
- Carbs: 282 g
- Potassium: 5232 mg
- Magnesium: 480 mg