Slow-Cooker - Spinach and Ricotta Lasagna With Romaine Salad

By PamCallan

Ingredients

• 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
• cup ricotta
• cup grated Parmesan (3 ounces)
• cups marinara sauce
• regular lasagna noodles (not no-boil)
• cups grated mozzarella (6 ounces)
• tablespoons olive oil
• teaspoons red wine vinegar
• kosher salt and black pepper
• small head romaine lettuce, cut into strips (about 8 cups)
• cucumber, thinly sliced
• small red onion, thinly sliced

Details

Servings 1
Adapted from realsimple.com

Preparation

Step 1

1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.

2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ 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 ½ to 4 hours.

4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.
By Charlyne Mattox