Pumpkin Slow-Cooker Lasagna

Name: Pumpkin Slow-Cooker Lasagna
Prep time: 30 min
Total time: 3 h
Yield: 12
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped (1/2 cup); 2 cloves garlic, finely chopped; 1 package (8 oz) sliced fresh mushrooms; 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain; 1 container (15 oz) part-skim ricotta cheese; 1 jar (15 oz) reduced-fat Alfredo sauce; 1 egg; 1/2 cup shredded reduced-fat Italian cheese blend (2 oz); 1/2 teaspoon salt; 1 can (15 oz) pumpkin (not pumpkin pie mix); 1 jar (15 oz) reduced-fat Alfredo sauce; 2 tablespoons chopped fresh sage leaves; 9 uncooked traditional lasagna noodles (not no-boil); 1/2 cup shredded reduced-fat Italian cheese blend (2 oz)

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Prep 30 min
Total 3 hr 0 min
Ingredients 15
Servings 12

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This slow cooker version of pumpkin lasagna is pure comfort food.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

Ricotta Filling

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 package (8 oz) sliced fresh mushrooms
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 container (15 oz) part-skim ricotta cheese
1 jar (15 oz) reduced-fat Alfredo sauce
1 egg
1/2 cup shredded reduced-fat Italian cheese blend (2 oz)
1/2 teaspoon salt

Pumpkin Filling

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 jar (15 oz) reduced-fat Alfredo sauce
2 tablespoons chopped fresh sage leaves

Noodles and Cheese

9 uncooked traditional lasagna noodles (not no-boil)
1/2 cup shredded reduced-fat Italian cheese blend (2 oz)

Directions

1

Line 5-quart oval slow cooker with removable crock with a slow cooker liner. Spray liner with cooking spray.
2

In 10-inch skillet, heat oil over medium-high heat; cook onion, garlic and mushrooms in oil, stirring frequently, until soft and just beginning to brown.
3

In large bowl, mix remaining Ricotta Filling ingredients; stir in vegetables. In another large bowl, mix Pumpkin Filling ingredients.
4

Begin layering: In slow cooker, spread about one-third of the pumpkin filling (about 1 cup). Break 3 noodles to fit over pumpkin, making pieces fit together. Top with one-third of the ricotta filling (about 1 1/2 cups). Repeat layering 2 more times. Cover top layer with cheese. Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until thermometer inserted in center reads 165° F.
5

Remove crock insert from slow cooker to cooling rack; let stand 20 minutes uncovered. Use liner bag to lift lasagna from crock to cutting board. Cut away liner; cut lasagna into 12 pieces. Serve immediately.

Expert Tips

tip 1
Not only does the slow cooker liner help prevent scorching along the edges, but it also allows for the lasagna to be removed for easier cutting--plus cleanup is a breeze!
tip 2
Prep the two fillings ahead of time. Then just assemble, and let the slow cooker make dinner for you.

Nutrition Information

290 Calories, 14g Total Fat, 15g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 8g; 39%

Trans Fat: 0g

Cholesterol: 55mg; 19%

Sodium: 570mg; 24%

Potassium: 340mg; 10%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 2g; 11%

Sugars: 4g

Protein: 15g

% Daily Value*:

Vitamin A: 150%; 150%

Vitamin C: 2%; 2%

Calcium: 40%; 40%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This slow cooker version of pumpkin lasagna is pure comfort food.