Slow Cooker Squash Lasagne

Slow Cooker Squash Lasagne

A vegetarian twist on a Italian classic that makes a great midweek supper.

  • 2 Butternut Squash peeled and chopped
  • ½ tsp. Ground Nutmeg
  • 1 tub. Ricotta
  • 1 pkt. Frozen cooked spinach
  • Salt and black pepper to taste
  • 12 Lasagne sheets
  • 8 oz. Mozzarella, grated
  • Green salad, for serving


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.