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Slow-Cooker Squash Lasagna




Source of Recipe


Real Simple
Slow-Cooker Squash Lasagna


http://img4.realsimple.com/images/1008/squash-lasagna_300.jpg


* 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.