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Cozy Crockpot Butternut Squash Lasagna: Easy Fall Dinner

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A cozy, hands-off crockpot lasagna featuring sweet roasted butternut squash, creamy béchamel, and layers of melted cheese. Perfect for chilly nights, this recipe delivers all the comfort of traditional lasagna without the fuss.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 pounds), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried sage (rubbed sage works best here)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 teaspoon white pepper (or black pepper)
  • 2 cups ricotta cheese (whole milk ricotta gives the best texture)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 no-boil lasagna noodles (e.g., Barilla’s no-boil noodles)
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping

Instructions

  1. Prep the squash (15 minutes): Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1/2-inch cubes. Toss the cubes with olive oil, salt, pepper, and dried sage. If you have time, spread them on a baking sheet and roast at 400°F for 20 minutes. This deepens the sweetness. If you’re short on time, you can skip this step — the crockpot will cook them through anyway.
  2. Make the béchamel (10 minutes): In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. You want it to bubble but not brown. Slowly pour in the warm milk, whisking continuously to prevent lumps. Keep whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon. Remove from heat and stir in salt, nutmeg, and white pepper. Set aside.
  3. Make the cheese mixture (5 minutes): In a medium bowl, combine the ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth. Don’t overmix — just until everything is combined.
  4. Layer the lasagna (15 minutes): Spray the inside of your slow cooker with non-stick spray. Start with a thin layer of béchamel on the bottom — about 1/4 cup. This prevents the noodles from sticking. Place a layer of no-boil noodles on top, breaking them to fit as needed. You’ll need about 3 noodles per layer. Spread 1/3 of the ricotta mixture over the noodles. Add 1/3 of the roasted squash cubes. Sprinkle with 1/3 of the mozzarella. Drizzle with 1/3 of the remaining béchamel. Repeat the layers t…
  5. Cook low and slow (4-5 hours on low or 2-3 hours on high): Cover the slow cooker with the lid. Cook on low for 4-5 hours, or on high for 2-3 hours. The lasagna is done when the noodles are tender and the edges are bubbly. If you can, let it rest for 15-20 minutes after cooking before serving. This helps the layers set and makes it easier to cut clean slices.
  6. Check for doneness: Insert a knife into the center of the lasagna. It should slide through the noodles easily. If the noodles are still firm, cook for another 30 minutes and check again. Every slow cooker runs a little differently, so trust your eyes and your knife more than the timer.

Notes

Don’t lift the lid during cooking! Each time you lift the lid, you release heat and add 15-20 minutes to the cooking time. Let the lasagna rest for 15-20 minutes after cooking before serving to allow the layers to set. For easier serving, line the crockpot with parchment paper strips before layering.

Nutrition

Keywords: crockpot lasagna, butternut squash lasagna, slow cooker lasagna, fall dinner, vegetarian lasagna, easy lasagna, cozy dinner

Find it online: https://zorbmeal.com/cozy-crockpot-butternut-squash-lasagna-easy-fall-dinner/