Butternut Squash and Kale Slow Cooker Lasagna

Butternut Squash and Kale Slow Cooker Lasagna

from karalydon.com

Ingredients

  • 1 smallbutternut squash, peeled, seeds removed and cubed
  • ½ tablespoonolive oil
  • salt and pepper
  • 16 ouncesricotta cheese
  • 2 teaspoonsdried basil
  • 1 teaspoongarlic powder
  • 1egg
  • 2 tablespoonsmilk
  • 1 smallbunch kale, stems removed and chopped
  • 1 ¾24oz jars marinara sauce
  • 12whole-wheat lasagna noodles
  • 2 cupsmozzarella cheese

Directions

  1. 1

    Toss butternut squash in a large mixing bowl with olive oil. Season with salt and pepper.

  2. 2

    In a medium bowl, mix ricotta, basil, garlic powder, egg and milk. Season with salt and pepper.

  3. 3

    Cover the bottom of the slow cooker with 1 cup of sauce. Layer 3 noodles on top, breaking as needed to fit. Spread 1/3 of ricotta mixture over the noodles. Add 1/3 of kale and butternut squash over the ricotta. Top with 1 cup of sauce. Repeat this layering 2 more times. Top with one more layer of noodles and sauce.

  4. 4

    Cover and cook on low for 5 hours. Top with mozzarella cheese and cover for about 10 minutes (or until melted).