Mmm… Fall. We love winter squash in our house, and we’re always looking for new ways to incorporate seasonal produce into recipes, such as this lasagne-like dish with butternut squash that fits perfectly with the slow-cooker lifestyle. Also, this recipe looks like it could easily be modified with the addition or substitution of some other fall vegetables you might have on hand, making it a great starting point for those “what do we do with these leftover veggies?” days.
Just put it all together, then go do something else for a while, and dinner will be hot and ready whenever you are. There’s no having to check the oven or worrying about it burning, or even having to be home while it cooks, so our slow-cooker (and our solar oven, which I’m soon going to try with this recipe) gets a lot of use.
Don’t spend an afternoon laboring over lasagna when you can quickly assemble this Delicious Living staff 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.
- Oil for greasing (vegetable or avocado oil)
- 1 (15-ounce) can no-salt white or cannellini beans (drained and rinsed)
- 2 tablespoons avocado oil (divided)
- 1/2 cup low-sodium vegetable broth
- 1/8 plus 1/2 teaspoon salt (divided)
- 5 whole-grain lasagna noodles (uncooked)
- 2 cups fresh baby spinach (loosely packed, lightly chopped)
- 4 cups butternut squash (about 2 pounds)
- 1/4 teaspoon pepper
- 1/2 large yellow onion (diced)
- 8 ounces mushrooms (sliced)
- 1 tablespoon herbes de Provence
- 2 tablespoons chopped fresh sage
- 2 large cloves garlic (minced)
- 1-1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Lightly coat a 4-quart slow cooker’s ceramic crock insert with vegetable or avocado oil. Preheat crock in a 200 degree oven.
- In a food processor, purée beans. Stir in 1 tablespoon avocado oil, vegetable broth and 1/8 teaspoon salt. Set aside.
- Break lasagna noodles into pieces and place into a bowl along with spinach.
- 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.
- Next, sauté onion and mushrooms in remaining 1 tablespoon 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.
- 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.
- Cook for 2–3 hours on low until squash and noodles are tender. During the last 15 minutes of cooking, sprinkle with remaining cheese.
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
[Note: For a great vegan cheese option for this and other recipes, we’re huge fans of the shredded Daiya “cheese.” – Derek]
Originally published on Delicious Living by Carsen Snyder.