Butternut Squash and Kale Slow Cooker Lasagna | Kara Lydon

Ingredients

• 1 small butternut squash, peeled, seeds removed and cubed
• 1/2 tablespoon olive oil
• Salt and pepper
• 16 ounces ricotta cheese
• 2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 egg
• 2 tablespoons milk
• 1 small bunch kale, stems removed and chopped
• 1 3/4 24oz jars marinara sauce
• 12 whole-wheat lasagna noodles
• 2 cups mozzarella cheese