Card Color
#000000
Card Label
Vegetarian
Recipe Name
Slow Cooker Squash Lasagne
Difficulty
Easy
Cooking Time
03:00-04:00
Total Time
04:00
Introduction
A vegetarian twist on the Italian classic that makes a great midweek supper.
Ingredients
- 2 medium, peeled and choppedButternut Squash
- ½ tspGround Nutmeg
- 1 tubRicotta
- 1 pkt. Frozen Cooked Spinach
- To tasteSalt and Pepper
- 12 Lasagne sheets
- 8 oz., gratedMozzarella
- For servingGreen Salad
Method
- Step 1Firstly 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.
- Step 2In a second bowl, combine the ricotta, the defrosted spinach, and a twist salt and pepper.
- Step 3In 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.
- Step 4Cook on low, covered, until the lasagne sheets are tender, 3 to 4 hours. Serve with a green salad.