A slow-cooker (a.k.a. Crockpot) can be your best kitchen tool during the busy school year, when it seems like there are never enough hours in the day to get everything done. Let your Crockpot cook your dinner while you work, run errands, take the kids to practice, etc….
This kid-friendly squash lasagna is easy to throw together and it’s pretty good for you too.
Recipe by Caroline Wright, realsimple.com
Ingredients
(2) 10- to 12-ounce packages frozen winter squash puree, thawed
1/8 teaspoon ground nutmeg
(1) 32-ounce container ricotta
(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, grated (about 2 cups)
green salad, for serving (optional)
Directions
In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
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.
Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.
