Recipe of the Week: Slow-Cooker Squash Lasagna

Recipe of the Week: Slow-Cooker Squash Lasagna

Lasagna is a dinnertime classic in many households- but it can get pretty boring. 

If you're looking to break the pasta-cheese-and-tomato sauce mold of pasta dishes be sure to try this one out! Just layer everything together and let your slow cooker work it's magic.

Servings: 6

Recipe Courtesy of:

What you'll need...

  • 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


  • In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
  • 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.
  • Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.


One Serving Equals: 571 calories, 29g fat, 107mg cholesterol, 564mg sodium, 47g carbs, 2g sugar, 6g fiber, 32g protein, and 543mg calcium.

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