Prep Time: 15 min
Total Time: 4 hrs 15 min
Servings: 6
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
- 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.