1cancannellini beans(15 ounces), drained and rinsed
4clovesgarlicminced (about 1 1/2 tablespoons)
2dried bay leaves
1teaspoonground black pepper
1cancrushed tomatoes(26 ounces)
4-6cupsreduced-sodium chicken or vegetable stock
8ounceswhole wheat lasagna noodles
4cupsfresh baby spinach leaves
1/2cupdry white wineor substitute additional vegetable stock, or simply omit it
2teaspoonschopped fresh thyme
8ouncespart-skim ricotta cheese
1/3cupfreshly grated mozzarella cheese
1/4cupchopped fresh parsley
To a 6-quart or larger slow cooker, add the butternut squash, mushrooms, onion, beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups broth. Cover and cook for 6-7 hours on low or 3-4 hours on high, until the squash is tender. In a small bowl, stir together the topping ingredients: ricotta, mozzarella, parsley, and kosher salt. Cover and refrigerate topping until ready to serve.
Once the soup is ready, remove the ricotta mixture from the refrigerator and let it come to room temperature. Bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package instructions. Drain the noodles, then rinse and cut into bite-sized pieces.
Remove the bay leaves from the slow cooker. Add the spinach, white wine, thyme, and cooked noodles to the slow cooker. If the mixture seems too thick, add additional vegetable stock to reach your desired consistency. Stir just until the spinach wilts. Serve warm, topped with a dollop of ricotta cheese.
Store leftover Crockpot Lasagna Soup in the refrigerator for up to five days or freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently. The topping can be refrigerated for 3-4 days. (I have not tried freezing the topping but think it might work.)