Butternut Squash Lasagna Bake
Don’t spend an afternoon laboring over lasagna when you can quickly assemble this FoodTrients favorite, turn on the slow cooker and have some fun while it’s cooking. Spray the slow cooker first; it prevents sticking and keeps the lasagna from burning at the edges. Also, if you can’t find butternut squash, you can substitute frozen; no need to defrost.
PER SERVING (2 CUPS): 389 cal, 12g fat (5g mono, 1g poly, 6g sat), 19mg chol, 524mg sodium, 50g carb (11g fiber, 4g sugars), 22g protein
1. Lightly coat a 4-quart slow cooker’s ceramic crock insert with vegetable or avocado oil. Preheat crock in a 200-degree oven.
2. In a food processor, purée beans. Stir in 1 tablespoon avocado oil, vegetable broth and 1/8 teaspoon salt. Set aside.
3. Break lasagna noodles into pieces and place into a bowl along with spinach.
4. Slice butternut squash into 1/4-inch-thick half-moons. Add to bowl with noodles and spinach, then add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss lightly and set aside.
5. Next, sauté onion and mushrooms in remaining 1 Tbs. avocado oil until translucent, about 5 minutes. Then add herbes de Provence, sage and garlic, and cook for an additional minute. Remove from heat and toss with noodle, spinach and butternut squash mixture.
6. Place 1/3 cup of white bean mixture onto bottom of slow cooker (but use a little more if it doesn’t cover). Pour in noodles and vegetables. Pour remaining bean mixture over top. Poke down any noodle pieces that are sticking up, so that they are covered by sauce. Sprinkle with half of the mozzarella and Parmesan.
7. Cook for 2–3 hours on low until squash and noodles are tender. During the last 15 minutes of cooking, sprinkle with remaining cheese.