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Easy Creamy Crockpot Butternut Squash Lasagna

creamy crockpot butternut squash lasagna - featured image
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A creamy, hands-off crockpot lasagna made with roasted butternut squash, ricotta, and mozzarella. Perfect for fall gatherings and potlucks, this dish is stress-free and always a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 12–15 no-boil lasagna noodles
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach (optional)
  • 3 cloves garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and lightly caramelized.
  2. Transfer roasted squash to a blender. Add whole milk, flour, nutmeg, and an extra pinch of salt. Blend until smooth, about 30-45 seconds. Set aside.
  3. In a medium bowl, combine ricotta cheese, egg, minced garlic, ¼ cup Parmesan cheese, and a pinch of salt and pepper. Stir until well mixed. If using spinach, fold it in.
  4. Spray the inside of a 6-quart or larger slow cooker with non-stick cooking spray. Spread a thin layer (about ½ cup) of squash sauce on the bottom.
  5. Layer: Break no-boil noodles to fit, overlapping slightly. Spread about ¾ cup squash sauce over noodles. Dollop about ⅓ of the ricotta mixture and gently spread. Sprinkle a handful of mozzarella. Repeat layers 3-4 times.
  6. On the final layer, end with noodles, remaining squash sauce, and remaining mozzarella and Parmesan on top.
  7. Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until edges are bubbly and top is set.
  8. Turn off the crockpot and let lasagna rest, uncovered, for 15-20 minutes before serving.

Notes

Don’t skip roasting the squash—it deepens the flavor. Use full-fat dairy for best results. Let the lasagna rest before serving to set the layers. Can be assembled the night before and refrigerated; add 30 minutes to cooking time if starting cold.

Nutrition

Keywords: crockpot lasagna, butternut squash lasagna, slow cooker lasagna, fall recipe, vegetarian lasagna, creamy lasagna

Find it online: https://morselora.com/easy-creamy-crockpot-butternut-squash-lasagna/