Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Ingredients:
2 10-ounce package(s) chopped frozen spinach, thawed and squeezed to remove excess moisture |
1 cup(s) ricotta cheese |
3/4 cup(s) grated parmesan (3 ounces) |
3 cup(s) marinara sauce |
6 regular lasagna noodles (not no-boil) |
1 1/2 cup(s) grated mozzarella (6 ounces) |
2 tablespoon(s) olive oil |
2 teaspoon(s) red wine vinegar |
kosher salt and black pepper |
1 small head(s) romaine lettuce, cut into strips (about 8 cups) |
1 cucumber, thinly sliced |
1/2 small red onion, thinly sliced |
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.
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