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    You are in: Home / Recipes / Slow Cooker Squash Lasagna Recipe
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    Slow Cooker Squash Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    15 mins

    4 mins

    Keee's Note:

    From Real Simple.

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    • 2 (12 ounce) packages frozen winter squash puree, thawed
    • 1/8 teaspoon ground nutmeg
    • 1 (32 ounce) container ricotta cheese
    • 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 cheese, grated (about 2 cups)
    • green salad, for serving

    Directions:

    1. 1
      In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
    2. 2
      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.
    3. 3
      Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Slow Cooker Squash Lasagna

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 606.4
     
    Calories from Fat 273
    45%
    Total Fat 30.4 g
    46%
    Saturated Fat 18.3 g
    91%
    Cholesterol 110.1 mg
    36%
    Sodium 659.0 mg
    27%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 5.1 g
    20%
    Sugars 5.4 g
    21%
    Protein 33.7 g
    67%

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