Peak Lasagna

4 Reviews
75% would make this recipe again

Preparation : 30 min Cooking : 4 h
570 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


2/3 butternut squash 700 g
1 cup white "navy" beans (canned), rinsed and drained 250 mL
3 tbsp canola oil 45 mL
1 tsp salt 5 g
ground pepper to taste
2 3/4 cups ricotta cheese, light 550 g
8 cups baby spinach, chopped 140 g
1 cup fresh basil, finely chopped 55 g
1 pinch nutmeg
1/2 tbsp dried oregano 1 g
3 tbsp olive oil, for the slow cooker 45 mL
20 lasagne noodles, oven-ready type (8,5x15cm) 360 g
1 1/2 cup mozzarella cheese, part-skim, grated 100 g

Before you start

A slow cooker is needed to make this recipe.

A blender or food processor will be very useful to purée the ingredients.


Cook the squash

Preheat the oven to 190°C/375°F.

Cut the squash in half lengthwise, remove the seeds. Place the halves on a baking sheet, cut side down. Bake about 45-50 min until soft. Alternatively, cook each halve separately in a microwave oven: Place each halve in a bowl, partially covered, then cook at high intensity about 8 min for each halve. Let the halves cool down and carve out the pulp.

Assemble the lasagna

Combine squash, white beans, canola oil, salt and pepper in a food processor and purée until smooth. Set aside.

In a large bowl, combine ricotta, spinach, half of the basil and the other seasonings. Mix well and set aside.

Using a brush, generously coat a 6-quart or larger slow cooker with olive oil.

Arrange a layer of noodles as the base of the lasagna in the slow cooker. Spread half of the squash mixture in the slow cooker. Arrange another layer noodles over the squash mixture, overlapping them slightly. Spread the ricotta mixture over the noodles and firmly pat down, then arrange a layer of noodles over the ricotta mixture, breaking into pieces to cover as much as possible. Spoon on remaining squash mixture. Finish with a layer of noodles and cover with grated mozzarella.


Put the lid on the slow cooker and cook on 'High' for 3-4 h.

Sprinkle the remaining basil on the lasagna then serve.

Nutrition Facts Table

per 1 serving (330 g)


% Daily Value




23 g

36 %

Saturated 7.6 g
+ Trans 0.3 g

39 %


20 mg


610 mg

25 %


66 g

22 %


6 g

24 %


7 g

Net Carbs

60 g


25 g

Vitamin A

165 %

Vitamin C

45 %


32 %


18 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Iron, Vitamin C
Source of  :
Copper, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 0
Meat and Alternatives 2
Fats 4 ½

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Members' Reviews

4 Reviews (4 with rating only ) 75% would make this recipe again
Recipe tailored to the needs of sports enthusiasts and active families

This recipe is in the following categories

Pasta | Main courses/Entrées | Vegetarian | High Iron | Kosher | Halal | High Calcium | High Fibre | Slow Cook

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