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Slow-Cooker Squash Lasagna


Slow-Cooker Squash Lasagna Recipe

Ingredients:
  • 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:
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