Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad Recipe

Directions:

1. In a bowl, mix together the spinach, ricotta, and 1/2 cup of the Parmesan. In a second bowl, mix together the marinara sauce and 1/2 cup water.
2. Spread 3/4 cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), 3/4 cup of the remaining marinara mixture, half the spinach mixture, and 1/2 cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
3. Cover and cook on low until the noodles are tender, 3 1/2 to 4 hours.
4. In a large bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.