Discover a delightful twist on a traditional favorite with this slow-cooker squash lasagna recipe, bringing a sophisticated upgrade to the Italian staple. By swapping out the classic tomato sauce for pureed winter squash and utilizing a slow cooker, savor perfectly cooked layers of pasta nestled between creamy ricotta, baby spinach, and mozzarella with minimal preparation time.
To begin, combine 10-to-12-ounce packages of thawed frozen winter squash puree with a dash of nutmeg. Separately, mix ricotta cheese with baby spinach, seasoned with salt and pepper. In a 5-to-6-quart slow cooker, layer half a cup of the squash mixture at the bottom, followed by lasagna noodles, alternating with the remaining squash and ricotta mixtures, finishing with a mozzarella topping.
Cover the slow cooker and cook on a low setting for 3 to 4 hours until the noodles are perfectly tender. Enjoy this dish on its own or pair it with a refreshing green salad for a delightful meal at home. Surprise your family with this luscious alternative that might just surpass the traditional version in your household’s favorites list.
