Don't spend an afternoon assembling a lasagna when you can put together this Delicious Living staff favorite, put it in the slow cooker and have some fun while it's cooking.
For this recipe, spray the slow cooker first; it prevents sticking and keeps the lasagna from burning at the edges. Also, if you can’t find butternut squash, you can substitute frozen; no need to defrost.
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Butternut Squash Lasagna Bake
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Ingredients
- Oil for greasing vegetable or avocado oil
- 1 (15-ounce) can no-salt white or cannellini beans drained and rinsed
- 2 tablespoons avocado oil divided
- 1/2 cup low-sodium vegetable broth
- 1/8 plus 1/2 teaspoon salt divided
- 5 whole-grain lasagna noodles uncooked
- 2 cups fresh baby spinach loosely packed, lightly chopped
- 4 cups butternut squash about 2 pounds
- 1/4 teaspoon pepper
- 1/2 large yellow onion diced
- 8 ounces mushrooms sliced
- 1 tablespoon herbes de Provence
- 2 tablespoons chopped fresh sage
- 2 large cloves garlic minced
- 1-1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Lightly coat a 4-quart slow cooker’s ceramic crock insert with vegetable or avocado oil. Preheat crock in a 200 degree oven.
- In a food processor, purée beans. Stir in 1 tablespoon avocado oil, vegetable broth and 1/8 teaspoon salt. Set aside.
- Break lasagna noodles into pieces and place into a bowl along with spinach.
- Slice butternut squash into 1/4-inch-thick half-moons. Add to bowl with noodles and spinach, then add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss lightly and set aside.
- Next, sauté onion and mushrooms in remaining 1 tablespoon avocado oil until translucent, about 5 minutes. Then add herbes de Provence, sage and garlic, and cook for an additional minute. Remove from heat and toss with noodle, spinach and butternut squash mixture.
- Place 1/3 cup of white bean mixture onto bottom of slow cooker (but use a little more if it doesn’t cover). Pour in noodles and vegetables. Pour remaining bean mixture over top. Poke down any noodle pieces that are sticking up, so that they are covered by sauce. Sprinkle with half of the mozzarella and Parmesan.
- Cook for 2–3 hours on low until squash and noodles are tender. During the last 15 minutes of cooking, sprinkle with remaining cheese.
Recipe Notes
Nutrition Facts
Butternut Squash Lasagna Bake
Amount Per Serving
Calories 389
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 19mg
6%
Sodium 524mg
22%
Total Carbohydrates 50g
17%
Dietary Fiber 11g
44%
Sugars 4g
Protein 22g
44%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2 CUPS): 389 cal, 12g fat (5g mono, 1g poly, 6g sat), 19mg chol, 524mg sodium, 50g carb (11g fiber, 4g sugars), 22g protein
