Performance Lasagna with Spinach, Ricotta, and Basil
A slow cooker is needed to make this recipe.
A blender or food processor will be very useful to purée the ingredients.
14-20 lasagna noodles
550 g ricotta
140 g baby spinach
1 cup (260 g) white beans
100 g shredded mozzarella
1 butternut squash, oven-baked (700 g)
3 tbsp olive oil
1 cup fresh basil
¼ tsp nutmeg
1 tsp salt
½ tsp pepper
3 tbsp canola oil
PREPARE THE FILLING
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.
Combine squash, white beans, olive 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.
ASSEMBLE THE LASAGNA
Generously coat a 6-quart or larger slow cooker with the canola oil.
Arrange 3 noodles as the base of the lasagna in the slow cooker. Spread half of the squash mixture in the slow cooker. Arrange 3 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread the ricotta mixture over the noodles and firmly pat down, then arrange 3 more noodles over the ricotta mixture. Spoon on remaining squash mixture. Finish with 3 more noodles and sprinkle with mozzarella.
Put the lid on the slow cooker and cook on 'High' for 3-4 h.
Turn off the slow cooker, sprinkle the remaining basil on the lasagna. Serve.