Pumpkin Slow-Cooker Lasagna

Pumpkin Slow-Cooker Lasagna

This slow cooker version of pumpkin lasagna is pure comfort food.


  • Prep Time : 30 MIN
  • Total Time : 3 HR 0 MIN
  • Servings : 12


Ricotta Filling

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 package (8 oz) sliced fresh mushrooms
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed and squeezed to drain
1 container (15 oz) part-skim ricotta cheese
1 jar (15 oz) reduced-fat Alfredo sauce
1 egg
1/2 cup shredded reduced-fat Italian cheese blend (2 oz)
1/2 teaspoon salt

Pumpkin Filling

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 jar (15 oz) reduced-fat Alfredo sauce
2 tablespoons chopped fresh sage leaves

Noodles and Cheese

9 uncooked traditional lasagna noodles (not no-boil)
1/2 cup shredded reduced-fat Italian cheese blend (2 oz)


  • 1 Line 5-quart oval slow cooker with removable crock with a slow cooker liner. Spray liner with cooking spray.
  • 2 In 10-inch skillet, heat oil over medium-high heat; cook onion, garlic and mushrooms in oil, stirring frequently, until soft and just beginning to brown.
  • 3 In large bowl, mix remaining ricotta filling ingredients; stir in vegetables. In another large bowl, mix Pumpkin Filling ingredients.
  • 4 Begin layering: In slow cooker, spread about one-third of the pumpkin filling (about 1 cup). Break 3 noodles to fit over pumpkin, making pieces fit together. Top with one-third of the ricotta filling (about 1 1/2 cups). Repeat layering 2 more times. Cover top layer with cheese. Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until thermometer inserted in center reads 165°F.
  • 5 Remove crock insert from slow cooker to cooling rack; let stand 20 minutes uncovered. Use liner bag to lift lasagna from crock to cutting board. Cut away liner; cut lasagna into 12 pieces. Serve immediately.


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