A vegetarian twist on the Italian classic that makes a great midweek supper.
Firstly boil the chopped squash in some lightly salted water until soft then drain and mash into a puree then add the nutmeg and mix well.
In a second bowl, combine the ricotta, the defrosted spinach, and a twist salt and pepper.
In the bottom of your Russell Hobbs Slow Cooker spread ½ cup of the squash mixture. Top with 3 of the lasagne sheets (breaking to fit), half the remaining squash mixture, 3 lasagne sheets, and half the ricotta mixture; repeat, ending with the ricotta mixture. Sprinkle with the mozzarella.
Cook on low, covered, until the lasagne sheets are tender, 3 to 4 hours. Serve with a green salad.