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Slow Cooker Butternut Squash Lasagna * *

Slow Cooker Butternut Squash Lasagna

  • Cooking Time:

    3–4 hours on Low
  • Servings:



3 c. but­ter­nut squash, cubed
1/2 yel­low onion, diced
1 clove fresh gar­lic, diced
1 shal­lot diced
7 oz. ricot­ta cheese, low-fat (or 1/2 or a 15 oz con­tain­er)
1 T. dried sage (or same amount of fresh, chopped)
1 egg
1 pack­age of lasagna noo­dles (you’ll only use about 6)
3/4 c. moz­zarel­la, low-fat shred­ded
1/2 c. frozen spinash, thawed, liq­uid squeezed out
1 T. olive oil
1 tsp. corian­der

Here is yet anoth­er alter­na­tive to a deli­cious Lasagna. Slow Cook­er But­ter­nut Squash Lasagna is deli­cious and great to make in the sum­mer with a deli­cious home­grown but­ter­nut squash.

  1. Place cubed but­ter­nut squash in a bak­ing dish in a pre­heat oven of 350 degrees, and driz­zle with olive oil, salt, pep­per, and corian­der. Roast for 30 min­utes, turn­ing once. (Roast­ing adds fla­vor)
  2. Add the diced onion, shal­lot and gar­lic in a skil­let with 1/2 T olive oil and sauté on the stove until ten­der – approx­i­mate­ly 5 min­utes.
  3. Whist ricot­ta, egg, and sage in a bowl until smooth.
  4. Mash roast­ed squash until smooth, by adding EITHER a lit­tle chick­en stock, milk, or water,  which will help with mash­ing and mak­ing a creamy smooth squash. Salt and pep­per to taste.
  5. Lay­er the fol­low­ing:  Spread  1/2 T. olive oil on the bot­tom of the slow cook­er and a thin lay­er of the mashed squash. Break in half two (2) lasagna noo­dles and place the 4 pieces on top of the squash to form the first lay­er. On top of the noo­dles, spread 1/2 the ricot­ta mix­ture, and on top of the ricot­ta, lay­er 1/2 the onion mix­ture. Break two (2) more noo­dles to form the sec­ond lay­er. Spread the rest of the mashed squash on top of the noo­dles, and add the spinach. Place anoth­er lay­er of noo­dles. Top noo­dles with the rest of the ricot­ta and the rest of the sautéed onions mix­ture. Even­ly scant the dish with moz­zarel­la cheese.
  6. Cov­er and cook on Low for 3 – 4 hours, or until the noo­dles are ten­der.
  7. Remove from slow cook­er using a spat­u­la, and serve.

Hap­py Crock­ing!

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Slow Cooker Butternut Squash Lasagna Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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NatalieCrock Pot GirlRenAmy Snydersusan Recent comment authors
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Won­der­ful lasagna. I wld also add some shrooms to this. I real­ly enjoyed this. Tasty and a great way to change the ole tra­di­tion­al lasagna.

Amy Snyder

Looks absolute­ly yum­my and can­not wait to try it!


Are the noo­dles the no-boil kind or reg­u­lar (or does it mat­ter?)


If I sub­sti­tute canned squash (ok, pump­kin!) for the cubes, any idea how much I’d need?


Ok so I fig­ured canned would be about half the mass of cubed so I used 1 15oz can, and that was about right. I could have put a slight­ly thick­er lay­er on the bot­tom. This was pret­ty good, but next time I will add more salt & some oth­er spice (chili pow­der?) to give it a lit­tle extra some­thing; this has a pret­ty good “com­fort-food-bland” thing going on.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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