This Slow Cooker Butternut Squash Lasagne (or Lasagna, depending on where you're from) is about to become one of your favourite recipes! This simple yet tasty dish makes for a healthy, vegetarian dinner, ideal for both your family and your weaning baby. Butternut squash is known for its many nutritious benefits, such as its ability to boost the immune system.
Salt and pepper (omit salt for baby)
½ tsp nutmeg
1 small bunch of kale or spinach, chopped
2 x 400g tins chopped tomatoes
9 lasagne sheets*
1 butternut squash, peeled and sliced into thin crescent shapes
190g Gouda or Jack cheese, grated
35g Parmesan cheese, grated
* I use Barilla Oven Ready lasagne sheets, otherwise you will need to blanch the lasagna sheets before cooking
- In a bowl, mix the ricotta, egg, pepper, nutmeg and salt (if using).
- Transfer half of the ricotta mixture to a separate bowl. Gently fold in the spinach or kale. Set aside.
- In a slow cooker, spread ½ a can of tomatoes. Top with 3 lasagne sheets, breaking as needed to fit. Spread 1/3 of the original ricotta mixture over the lasagne sheets. Then, spread ½ of the spinach and ricotta mixture. Take ½ of the butternut squash slices and layer them over the spinach and ricotta mix, overlapping to fit. Spread the remaining can of tomatoes and top with half of the grated cheese.
- Repeat the process, beginning and ending with lasagne sheets.
- Add another ½ a can of tomatoes. Top with remaining ricotta mixture and cheese.
- Cover and cook on low for 4 hours.
- Remove the lid and sprinkle with Parmesan cheese. Replace lid and turn off slow cooker. Let sit for 15 minutes before serving.
Peek behind the scenes of this blog post in the video below!