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Slow Cooker Squash Lasagna

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Category: Cheese, Squash

 Ingredients List

  • 1 package of regular whole wheat lasagna noodles (I”™ve used the “no boil” kind in the slow cooker too and both that and regular noodles work, so use whatever you have on hand)
  • 2 10-oz. packages of frozen pureed squash or 2 cups of fresh pureed squash*
  • ½ teaspoon of dried rubbed sage
  • 1 15-oz. container of part skim ricotta cheese
  • ½ cup of milk
  • ¼ cup of parmesan, grated
  • ¼ ”“ ½ cup of part skim mozzarella, shredded
  • A few handfuls of spinach (optional)


In a bowl, combine squash with sage. Add salt and pepper to taste. In another bowl, combine ricotta with milk and parmesan. Add salt and pepper to taste.

Coat the inside of a 5-6 quart slow cooker with non-stick spray. Place a layer of noodles at the bottom (you will have to break them to make them fit ”“ don”™t worry about using little pieces to fill in crevices, it will come out just fine).

Cover with half of the squash mixture, spreading it evenly. Place another layer of noodles on top, then a layer of spinach and half of the ricotta mixture. Repeat layers, ending with ricotta. Sprinkle mozzarella on top. Cover and cook on low for 3-4 hours (until noodles are tender).

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