Slow Cooker Squash Lasagna

1. 1

   In a medium bowl, mix the squash and nutmeg.

2. 2

   In a second bowl, combine the ricotta, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   In the bottom of a 5- to 6-quart slow cooker, spread 1/2 cup of the squash mixture.

4. 4

   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.

5. 5

   Sprinkle with the mozzarella.

6. 6

   Cook on low, covered, until the noodles are tender, 3 to 4 hours.

7. 7

   Serve with the green salad, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.