Slow Cooker Squash Lasagna

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

Personal Tags 

Save Tag

Recipe Notes 

Save Notes