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Easy Crockpot Butternut Squash Lasagna: Best Fall Dinner

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This Easy Crockpot Butternut Squash Lasagna turns the classic dish into a hands-off, set-it-and-forget-it meal. Layer everything in the slow cooker, walk away, and come back to a bubbling, cheesy, fall-inspired dinner that tastes like you spent all day in the kitchen.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
  • 9 no-boil lasagna noodles
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon nutmeg
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk, warmed
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of nutmeg

Instructions

  1. Prep the squash. Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into ½-inch cubes. You should have about 4 cups of cubed squash. Set aside.
  2. Make the béchamel sauce. In a large skillet over medium heat, melt the butter. Once it’s bubbling, whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the warm milk while whisking continuously to prevent lumps. Keep whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon. Remove from heat and stir in the salt, white pepper, and a pinch of nutmeg. Set aside.
  3. Prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, minced garlic, dried sage, ½ cup of the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
  4. Layer the lasagna. Start by spreading about ½ cup of the béchamel sauce on the bottom of the slow cooker. Place 3 no-boil lasagna noodles on top, breaking them to fit if needed. Spread half of the ricotta mixture over the noodles. Top with one-third of the cubed butternut squash. Sprinkle with about ½ cup of mozzarella cheese and 2 tablespoons of Parmesan. Drizzle with about ½ cup of béchamel.
  5. Repeat the layers. Add another layer of 3 noodles. Spread the remaining ricotta mixture on top. Add another third of the squash, ½ cup mozzarella, 2 tablespoons Parmesan, and ½ cup béchamel. Repeat with the final 3 noodles, remaining squash, remaining mozzarella, remaining Parmesan, and pour the last of the béchamel over the top. Make sure the top noodles are fully covered with sauce.
  6. Cook on low. Cover the slow cooker with the lid and cook on low for 4 to 5 hours. The lasagna is done when the noodles are tender and the squash is soft.
  7. Rest before serving. Turn off the slow cooker and let the lasagna rest for 15-20 minutes with the lid off. This allows the layers to set.
  8. Garnish and serve. Sprinkle with fresh sage leaves or a little extra Parmesan before serving. Scoop out portions with a large spatula.

Notes

Don’t skip the step of warming the milk for the béchamel to avoid lumps. Cut the squash into uniform ½-inch cubes for even cooking. Let the lasagna rest for 15-20 minutes after cooking to allow the layers to set. If using a 5-quart slow cooker, reduce noodles to 6 and adjust layers. For a dairy-free version, use plant-based ricotta, mozzarella, and butter, and omit the egg. For gluten-free, use gluten-free lasagna noodles.

Nutrition

Keywords: crockpot lasagna, butternut squash lasagna, slow cooker lasagna, fall dinner, easy lasagna, vegetarian lasagna

Find it online: https://novanosh.com/easy-crockpot-butternut-squash-lasagna-best-fall-dinner/