Slow Cooker Lasagna: Butternut Squash and Spinach

1 butternut squash 2 tsp Coconut Oil 1 bag of spinach (cooked) 2 cups of Ricotta Cheese 3 cups of mozzarella cheese 1/4-1/2 cup of Coconut Milk 1/2 tsp of nutmeg Salt and pepper to taste 1/2 cup of Sun dried tomatoes
2 cloves of garlic Lasagna shells Cut the squash in half. Scoop out seeds and pour 1 tsp of coconut oil on each half. Massage into squash. Place face down on a cookie sheet. Pre- heat oven to 400°. Place pan in oven and roast 45 min - 1 hour. Set aside to cool. In a separate bowl, place sundried tomatoes. Boil water and pour the hot water over the tomatoes to soften them for the spinach mixture. Butternut squash mixture: In a food processor combine, squash (you can leave the skin on), 1 cup of ricotta cheese, 1 cup of mozzarella cheese, coconut milk (amount of milk depends on size of squash. The bigger the squash, the more milk), nutmeg, salt and pepper. Combine till smooth. Set aside. Spinach mixture: In food processor combine spinach, 1cup of ricotta cheese, 1 cup of mozzarella cheese, garlic cloves and Sun dried tomatoes. Salt and pepper to taste. Combine till semi chunky and set aside. Grease slow cooker pot. Spoon butternut squash mixture on the bottom. Cover with lasagna shells. Break shells if needed. Cover shells with spinach mixture. Sprinkle cheese. Cover with lasagna shells. Cover shells with butternut squash mixture. Sprinkle cheese. Continue this pattern until the mixtures are done. Cover with cheese. Cover the slow cooker. Set on high for 2 hours. Thats it! Enjoy
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