Slow Cooker Butternut Squash and Lentil Lasagne

Slow Cooker Butternut Squash and Lentil Lasagne

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.

Slow Cooker Butternut Squash and Lentil Lasagne

Butternut Squash and Courgette Layers

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 Slow Cooker Archives for more of them.

Slow Cooker Butternut Squash and Lentil Lasagne

Slow Cooker Veggie Lasagne

To make this slow cooker vegetarian lasagne you need to layer up your ingredients as you would if making lasagne the usual way in the oven.

Alternate a layer of lentil sauce, then slices of butternut squash and courgette, then repeat. Top it off with a simple cheese sauce made of ricotta, milk and cheese with no pre-cooking required.

Then cook in the slow cooker for 4 hours on high or 7-8 hours on low.

Slow Cooker Butternut Squash and Lentil Lasagne

Butternut Squash Recipes

More butternut squash recipe ideas:

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Collage of butternut squash and lentil lasagne, served on white plates

Slow Cooker Butternut Squash and Lentil Lasagne

Slow Cooker Butternut Squash and Lentil Lasagne

A rich and tasty slow cooker vegetarian lasagne
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Slow Cooker
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4
Calories: 279kcal

Ingredients

For the lentil tomato sauce:

  • 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

For the vegetable layers:

  • 500 g butternut squash sliced
  • 3 courgettes (zucchini) large, approx 375 g, sliced lengthways
  • 3 leaves fresh basil torn

For the cheese sauce:

  • 250 g ricotta cheese
  • milk a splash
  • 50 g extra mature cheddar cheese grated, I used 30% lighter cheese

Instructions

  • 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.

Notes

For this recipe I used a large 5.7 litre slow cooker.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

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

Hijacked By Twins


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[…] I am sharing this with Meatless Mondays, Slow Cooked Challenge and My Legume Love […]

[…] I am sharing this with Meatless Mondays, Slow Cooked Challenge and My Legume Love […]

your gorgeous looking lasagne puts my messy one to shame Lucy – but then you have had a lot mote practice of making them in your slow cooker than me! It looks so colourful and tasty x

[…] Hosted by Lucy […]

I’m in, it looks great! Thanks for submitting it to Meat Free Monday. The roundup is now live and your recipe has been featured.

Oooh Lucy this lasagne looks and sounds so delicious! I love lentil lasagne. I am doing a slow cooked meal tomorrow I will remember to link it up. Thank you for sharing with #CookBlogShare x

It looks delicious! I really need to have a go at something like this in my slow cooker! I haven’t used it for a few weeks now and sometimes get stuck in a rut of doing the same meals in it rather than something new. Thank you so much for sharing with #CookOnceEatTwice!

This is absolutely my kind of dish. I don’t make veggie lasagnes often enough but now the kids are older I’m going to be trying out more veggie dishes and I am sure they would give this one a thumbs up as much as me!

What a perfectly brilliant idea to use squash instead of lasagna for layering. I bet this was delicious. I love lentils.

Looks so good & healthy … !! I’ll definitely go for this slow cooker butternut squash lentil lasagne. I love butternut recipes. Thanks for this one…!! 🙂

Aw thanks Lucy, so nice to see the Slow Cooked Challenge continuing. Love your butternut squash lasagne, such a good idea. I hope to be back to link up soon.


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