As the weather slowly improves and the start of Spring appears to have finally arrived, I like to enjoy comfort food still but with a healthier twist. My slow cooker butternut squash and lentil lasagne is a great filling veggie slow cooker dish and works well for a healthy eating plan too as it is based on vegetables. There is no pasta here, I’ve replaced it with slices of butternut squash and courgette. Topped with ricotta cheese and a little extra mature cheddar, this dish is full of flavour and perfect for a chilly but sunny Spring day.
The layers of butternut squash and courgette do a great job in place of sheets of lasagne. They keep their bite and I season them well for loads of flavour. You can buy butternut squash in sheets from some supermarkets, or do what I did and buy it in large pieces and then just make into thinner slices for layering. I just sliced the courgette carefully lengthways with a knife or you could use a mandoline if you have one (and don’t mind losing the odd finger here and there…). The tomato sauce with green lentils adds flavour and depth and makes this suitable for a main meal. I often make vegetarian meals in my slow cooker, have a look in my Recipe Index to see more of them.
A rich and tasty slow cooker vegetarian lasagne
- 1 onion
- 1 clove garlic large
- 1 tin chopped tomatoes 400 g
- 0.5 tsp dried thyme
- 3 leaves fresh basil torn
- 1 tin green lentils 410 g tin, 265 g drained
- 500 g butternut squash sliced
- 3 courgettes (zucchini) large, approx 375 g, sliced lengthways
- 3 leaves fresh basil torn
- 250 g ricotta cheese
- milk a splash
- 50 g extra mature cheddar cheese grated, I used 30% lighter cheese
Spray you slow cooker pot lightly with oil to prevent sticking.
Mix the ingredients for the lentil tomato sauce in a large bowl. Place half of the sauce in the base of the slow cooker pot.
Add a layer of courgette to cover the lentil sauce.
Add a layer of butternut squash to cover the courgette. Season with salt and pepper and add some more torn basil leaves.
Repeat, first adding the best of the lentil tomato sauce, then a layer of courgette and another layer of butternut squash, and seasoning/basil.
Put the ricotta cheese in a small bowl, add a splash of milk to thin it slightly. Put half of the grated cheese in the ricotta and mix.
Spread the ricotta cheese mixture over the top of the butternut squash slices. Top with the remaining cheese. Season with salt and pepper and add a little more basil.
Cook on high for 3 hours. Then take the lid off and cook for another hour on high to reduce the liquid in the pot.
Allow to cool slightly then slice and serve using a wide spatula.
For this recipe I used a large 5.7 litre slow cooker.
More butternut squash recipe ideas:
- Spinach and butternut squash soup from Fab Food 4 All
- Squash, walnut and goat’s cheese pizza from Tin and Thyme
- Autumnal squash and goat’s cheese tart from Foodie Quine
- Butternut squash and feta giant couscous salad
Slow Cooked Challenge March 2017
If you follow or take part in the Slow Cooked Challenge you will have seen the sad news that Janice from Farmersgirl Kitchen, who started this linky in 2013, has hosted her last instalment of the challenge as she no longer has the time for the challenge and all the work it involves. I’ve been hosting the challenge with Janice for a year and a half I think now and she very kindly has allowed me to continue it and hopes to take part when she can. So I am very pleased to continue the Slow Cooked Challenge and hope to be able to do it justice! Excuse my delay in posting as my children have both just been ill (I also haven’t managed to make my own badge for the challenge yet so let’s use this one for the moment still!).
If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. There is no theme, any kind of slow cooked recipe is welcome! I look forward to seeing your slow cooked dishes for Spring!
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to BakingQueen74 and add the Slow Cooked Challenge logo (above) in your post
- Comment on this post (we all love a nice comment!)
- If you use Twitter, tweet your post to @BakingQueen74 and use #SlowCookedChallenge and I will re-tweet it
- I will also: comment on all entries, pin your entry on the Slow Cooked Challenge Pinterest Board, submit your post to FlipBoard and Yum your recipe if you have a Yummly button
- A round up of all the entries will be posted on the host’s blog at the end of the month.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.
Also sending my veggie lasagne over to Meat Free Mondays with Jac from Tinned Tomatoes
and Cook Once Eat Twice with Searching for Spice
and CookBlogShare with Hijacked by Twins