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SLOW COOKER SQUASH LASAGNA

September 11, 2017

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

How to Make It

Step 1

In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

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.

Step 3

Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.

PHASE IV FUEL©: When you want to optimize your nutrition! 

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