Slow Cooker Pumpkin Lasagna

Slow Cooker Pumpkin Lasagna

This week, I’m varying a bit from my usual posting schedule of a Monday Muse at the beginning of the week and the Fall Flavors Recipe Series on Wednesday. With Halloween falling right in the middle of week and those of us with kids planning for the craziness that descends on Halloween night, I thought it might be nice to have a crockpot recipe planned. The wonderful thing about slow cooking for for trick-or-treat night, is that it allows us to focus on getting into costume and taking photos rather than scrambling for dinner prep and cleanup.

This slow cooker pumpkin lasagna provides a unique twist on traditional lasagna, and after layering it in your crockpot, you get to forget about it! The creaminess of the pumpkin pasta sauce and bechamel (cream) sauce is a nice foil to the mushroom and spinach filling. If you’re thinking, “yeah, right, my kids will never eat this”–keep in mind that you can switch out the ‘shrooms and spinach for more kid-friendly veggies. Just sub in whatever your family likes, to equal approximately three cups cooked veggies–carrots, zucchini, and bell pepper are just a few of the other choices.

Slow Cooker Pumpkin Lasagna

1 24-ounce jar purchased Pumpkin Pasta Sauce or homemade Butternut Squash Pasta Sauce
1 16-ounce jar Creamy (Alfredo) Pasta Sauce or 2 cups homemade Bechamel Sauce
2 tbsp. olive oil
1 10-ounce package of frozen chopped spinach, thawed and drained
2 pounds portabella mushrooms, chopped
1 medium onion, diced
Kosher salt and freshly ground pepper, to taste
Box of ruffle-edge lasagna noodles (regular, NOT no-boil)
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

Warm olive oil over medium heat and saute chopped onions and mushrooms until tender and mushrooms release their moisture. Stir in thawed, drained spinach and season with salt and pepper.

Mix pumpkin pasta sauce with 1 cup water to thin. Spread a layer of pumpkin sauce on bottom of crockpot insert. Cover with a single layer of uncooked lasagna noodles, breaking as needed to fit. Top with more pumpkin sauce, a little bechamel and one-fourth of the vegetable mixture. Sprinkle with mozzarella. Repeat layering until you reach the top of the crockpot and finish with parmesan cheese.

Cook on low for 4 hours. Let rest 20 minutes before serving.

 Did you miss the first two weeks of Fall Flavors: A Recipe Series?

You can find recipes for Maple Vanilla Coffee Creamer, Pumpkin Spice Butter, and Curry Butternut Buttermilk Dressing.

This post is part of:

The Better Mom’s Monday Linkup and Thrive at Home Thursday.

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  1. I am just loving your blog – and this recipe sounds delish! Perfect for the fall – which by the way I am also loving the Fall Flavors Series. Can’t wait to see what’s coming up!
    Stephanie recently posted..Roasted Spiced Pumpkin SeedsMy Profile

  2. I love trying new crockpot recipes! Thanks for sharing this. 🙂
    Jenni Mullinix recently posted..How I Found Victory Over Procrastination + Thrive @ Home Link-UpMy Profile


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