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Easy Crockpot Butternut Squash Lasagna: Perfect Family Dinner

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A creamy, comforting lasagna made with butternut squash in the slow cooker. No boiling noodles needed—just layer, set, and walk away. This family-friendly dinner is secretly packed with vegetables and wins over even the pickiest eaters.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (1/2-inch cubes)
  • 12 lasagna noodles, uncooked (regular or no-boil)
  • 2 cups ricotta cheese, whole milk
  • 2 cups mozzarella cheese, shredded (low-moisture)
  • 1/2 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken or vegetable broth

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes. You should have about 3 cups.
  2. Sauté the garlic: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Remove from heat.
  3. Make the ricotta mixture: In a large bowl, combine 2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, sautéed garlic, 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined.
  4. Layer the lasagna: Spread 1/4 cup of broth on the bottom of a 6-quart slow cooker. Add a layer of uncooked lasagna noodles, breaking to fit if needed. Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the cubed butternut squash. Sprinkle with a little more mozzarella. Repeat layering two more times: noodles, ricotta, squash, cheese. For the final layer, add noodles, remaining ricotta mixture, remaining squash, and a generous topping of mozzarella and Parmesan.
  5. Add the broth: Pour the remaining 3/4 cup of broth around the edges of the slow cooker (not directly on top).
  6. Cook: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until noodles are tender and squash is fork-tender.
  7. Rest before serving: Turn off the slow cooker and let the lasagna rest for 10 to 15 minutes before serving.

Notes

Don’t lift the lid during cooking—it releases heat and adds 20-30 minutes. If the top cheese isn’t browned, broil for 2-3 minutes. For less watery lasagna, pat squash cubes dry and use whole-milk ricotta. Let rest before serving to set layers.

Nutrition

Keywords: crockpot butternut squash lasagna, slow cooker lasagna, butternut squash recipe, easy family dinner, vegetarian lasagna, no-boil lasagna

Find it online: https://freshforkful.com/easy-crockpot-butternut-squash-lasagna-perfect-family-dinner/