Slow Cooker Squash Lasagna
Monday, 24 October 2011
I mentioned a few weeks ago that Crock Pot invited me to create a video for their Crock-Star Confessions. My video will be up on the Crock Pot Facebook page this Saturday, October 29. Today I’m giving you guys a sneak peak of the recipe from my video, but be sure to check out the page on Saturday because you can enter to win a slow cooker or $2500 in cash!
I’ve made a lot of interesting and crazy things in my slow cooker (like pumpkin bread, play dough, roasted nuts, etc.) but I chose to highlight lasagna in my “confession” because when I posted a slow cooker spinach lasagna, people were so surprised. It is a surprising thing to make in a slow cooker. Even better, you don’t have to boil the noodles – you just layer everything, turn it on and come back in a few hours to a fantastic dinner.
This lasagna recipe has a seasonal and healthy twist, using squash, whole wheat noodles and a relatively small amount of mozzarella. For more traditional lasagna, replace squash and sage mixture with a 25 oz. jar of your favorite pasta sauce.
Slow Cooker Squash Lasagna
This lasagna recipe has a seasonal and healthy twist, using squash, whole wheat noodles and a relatively small amount of mozzarella. For more traditional lasagna, replace squash and sage mixture with a 25 oz. jar of your favorite pasta sauce. See my recipe for slow cooker spinach lasagna for more info.
Makes 4-6 servings
- 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).
* To use fresh squash, cut in half, remove seeds and roast in a 400°F oven for around 45 minutes or until soft. Let cool, then scoop out flesh and puree in blender or food processor.