[caption id="attachment_505" align="aligncenter" width="300" caption="Slow-cooker Squash Lasagna"][/caption]Here's a new meatless meal that has won an entry into my recipe book:

Slow-cooker Squash Lasagna

Source: Real Simple

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

Directions

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.


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.


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

Gotta love anything that you just layer into a crockpot and leave for several hours.  This didn't have any pre-cooking, not even the noodles!  Yum-yum!