Slow Cooker Squash Lasagna

• 2 (12 ounce) packagesfrozen winter squash puree, thawed
• 18 teaspoon ground nutmeg
• 1 (32 ounce) container ricotta cheese
• 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 cheese, grated (about 2 cups)
• green salad, for serving

1. In a medium bowl, mix the squash and nutmeg.
2. In a second bowl, combine the ricotta, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. In the bottom of a 5- to 6-quart slow cooker, spread 1/2 cup of the squash mixture.
4. 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.
5. Sprinkle with the mozzarella.
6. Cook on low, covered, until the noodles are tender, 3 to 4 hours.
7. Serve with the green salad, if desired.

winter, ground nutmeg, ricotta cheese, kosher salt, lasagna noodles, mozzarella cheese, green salad

Taken from www.food.com/recipe/slow-cooker-squash-lasagna-442103 (may not work)