Vegetarian Slow Cooker Pumpkin and Spinach Lasagne

You can use fresh pumpkin instead of canned pumpkin. Simply peel, seed, and dice the pumpkin and use it in place of the canned pumpkin. Just make sure to cook the fresh pumpkin until it is tender before adding it to the slow cooker.

Feel free to add any other vegetables you like to this lasagne, such as zucchini, bell peppers, mushrooms, or eggplant. Just make sure to chop them up into small pieces so they cook evenly in the slow cooker.

You can assemble the lasagne ahead of time and store it in the refrigerator until ready to cook. Simply follow the instructions up to step 6, cover the slow cooker with plastic wrap, and refrigerate until ready to cook. When ready, remove the plastic wrap and cook as directed.

You can freeze any leftovers from this lasagne. Simply let the lasagne cool completely, then transfer individual portions to airtight containers or freezer bags. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or oven until heated through.

To make this lasagne dairy-free, use dairy-free cheeses in place of the ricotta, mozzarella, and Parmesan cheeses. There are many great dairy-free cheese options available at most grocery stores that work well in lasagne recipes.