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This week was the last week of my crockpot challenge!

I saved the best meal for last! This dish is to die for and it is not just another recipe with butternut squash! I can tell you now that I will be making this lasagna every year, multiple times a year!

Spinach Butternut Squash Lasagna

IMG_4393

CLICK HERE TO PRINT RECIPE

Ingredients:

  • Butternut squash puree:
    • 2 cups of butternut squash, peeled and chopped into 1 inch shapes
    • 1/2 medium yellow onion, chopped
    • 1 shallot, minced
    • 4 cloves of garlic, peeled, chopped into 3-4 pieces
    • 1 Tablespoon extra virgin olive oil
    • 4 fresh sage leaves, minced
    • 1/2 tsp ground rosemary
    • 1/2 tsp ground thyme
    • 1/2 tsp of black pepper
    • 1/2 tsp nutmeg
  • Spinach Ricotta Mixture
    • 4 cups of fresh spinach ( 3 big handfuls)
    • 15 oz container of part skim Ricotta
    • 1/2 tsp black pepper
  • Whole grain lasagna pasta, uncooked (about 10 noodles)
  • 1/4 cup parmesan and asiago cheese, pre mixed and shredded.

Directions:

  1. Prep oven for 400 degrees.
  2. In a bowl, place the prepared (chopped or minced) butternut squash, onion, shallot, and onions. Add the sage leaves, rosemary, thyme, black pepper, and extra virgin olive oil. Stir all the ingredients. Place on a cookie sheet and roast for 1 hour (stir every 20 minutes).IMG_4354
  3. After 1 hour, place the roasted mixture in an blender and mix until a puree.IMG_4358
  4. Pour pureed butternut squash into a bowl and stir in the nutmeg.
  5. In another bowl, mix the ricotta, spinach, and black pepper (easier to mix with your hands!).IMG_4355IMG_4367
  6. Spray your crockpot with olive oil.
  7. Now you are all set to start layering your lasagna!
    1. 1/3 of the butternut squash pureeIMG_4368
    2. Lasagna: Break up the noodles to make a layerIMG_4370
    3. Another 1/3 of the butternut squash pureeIMG_4372
    4. 1/2 of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese1IMG_4375
    5. Another lasagna layerIMG_4376
    6. The rest of the butternut squash pureeIMG_4377
    7. The rest of the spinach ricotta and a sprinkle shredded parmesan/asiago cheeseIMG_4378IMG_4380
  8. Cook lasagna for 3 hours on LOW.IMG_4385

    ***If you want to make a typical lasagna dish, you can substitute tomato sauce and/or zucchini/eggplant for the butternut squash puree!

Recipe is inspired by Real Simple!

Also, SkinnyMs.Com has featured my recipe on their website where you can find many other delicious and healthy recipes! 

10 crockpot meals in 10 weeks! check! I am so glad I decided to do this challenge for the purpose of learning how to use my crockpot and planning my weekly meals! Since I started the challenge 10 weeks ago, most of the meals I made were more heartier and seasonal for the fall and winter months. Therefore, I hope to challenge myself to another 10 week crockpot challenge during the spring and summer months! :)

So what did I learn about cooking with a crockpot that I did not know 10 weeks ago?

  1. Liquid is not needed to cook pasta!
  2. Eggs will not dry out in a crockpot even when you cook a casserole for 8 hours overnight!
  3. You don’t have to worry about leaving your crockpot on LOW the whole day while you are not home!
  4. Grains (pasta, oats) won’t burn!
  5. You can make anything in a crockpot! Breakfast, lunch, dinner, dessert, hot drinks, etc!

Do you have any tips or fun facts for crockpot first timers to know? Please share :)  

Click here to view all the crockpot meals completed in CROCKPOT CHALLENGE 1!

For those just tuning in to my crockpot meal journey, why I did 10 weeks of Crockpot Meals? ANSWER & I actually did 11 weeks by mistake! :)

Spring and Summer Crockpot Challenge will begin in a few months! Feel free to pass along ideas and/or recipes to make a mouth watering list!