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Slow-Cooker Squash Lasagna
- 2 10- to 12-ounce packages frozen winter squash puree, thawed
- 1/8 teaspoon ground nutmeg
- 1 32-ounce container ricotta
- 1 5-ounce package baby spinach (6 cups)
- 12 kosher salt and black pepper
- 8 ounces lasagna noodles (about 3/4 of a 16-ounce box)
Directions:View on Real Simple
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