Slow Cooker Squash Lasagna

Directions

1. 1
   In a medium bowl, mix the squash and nutmeg.
2. 2
   In a second bowl, combine the ricotta, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. 3
   In the bottom of a 5- to 6-quart slow cooker, spread 1/2 cup of the squash mixture.
4. 4
   Top with 3 of the lasagna noodles (breaking to fit), half the remaining squash mixture, 3 lasagna noodles, and half the ricotta mixture; repeat, ending with the ricotta mixture.
5. 5
   Sprinkle with the mozzarella.
6. 6
   Cook on low, covered, until the noodles are tender, 3 to 4 hours.
7. 7
   Serve with the green salad, if desired.