Here’s a new meatless meal that has won an entry into my recipe book:
Slow-cooker Squash Lasagna
Source: Real Simple
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.
Gotta love anything that you just layer into a crockpot and leave for several hours. This didn’t have any pre-cooking, not even the noodles! Yum-yum!
I would like a recipe for spaghetti squash lasagna using the squash as the noodles. Is this possible?
Sounds intriguing – I recently started eating gluten free so this would be fun to try. I think you’d have to have a mandolin slicer or similar to get even strips of squash and then you’d have to figure out the correct baking time. I’m not much of an experimental cook – the accountant in me wants directions to follow, but maybe my physicist hubby would be up for the challenge!