Slow Cooker Butternut Squash Lasagne – Mummy Cooks

Ingredients

• 500g ricotta
• 1 egg
• Salt and pepper (omit salt for baby)
• ½ tsp nutmeg
• 1 small bunch of kale or spinach, chopped
• 2 x 400g tins chopped tomatoes
• 9 lasagne sheets*
• 1 butternut squash, peeled and sliced into thin crescent shapes
• 190g Gouda or Jack cheese, grated
• 35g Parmesan cheese, grated