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Portion of lentil lasagne on a white plate.
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5 from 10 votes

Slow Cooker Butternut Squash and Lentil Lasagne

A rich and tasty slow cooker vegetarian lasagne made with slices of butternut squash and courgette in place of pasta sheets, and a lentil tomato sauce
Course Main Course
Cuisine Slow Cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Calories 279kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

For the lentil tomato sauce:

  • 1 onion
  • 1 clove garlic large
  • 400 g chopped tomatoes
  • ½ 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
UK Measurements - US Measurements

Instructions

  • Spray your 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.
    1 onion, 1 clove garlic, 400 g chopped tomatoes, ½ tsp dried thyme, 3 leaves fresh basil, 1 tin green lentils
  • Add a layer of courgette to cover the lentil sauce. 
    3 courgettes (zucchini)
    Lentil lasagne with slices of courgette instead of lasagne sheets.
  • Add a layer of butternut squash to cover the courgette. Season with salt and pepper and add some more torn basil leaves.
    500 g butternut squash
    Vegetarian slow cooker lasagne with layers of butternut squash.
  • 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.
    250 g ricotta cheese, milk, 50 g extra mature cheddar cheese
  • 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.
    3 leaves fresh basil
    Veggie lasagne in slow cooker, ready to be cooked.
  • 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

Slow cooker size: For this recipe I used a large 5.7 litre / 6 quart slow cooker.

Nutrition

Calories: 279kcal