Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
José Picayo
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preparation
15
minutes
cooking
255
minutes
Serves 6

Ingredients

2
10-ounce
packages chopped frozen spinach, thawed and squeezed to remove excess moisture
1
cup
ricotta
3/4
cup
grated Parmesan (3 ounces)
3
cups
marinara sauce
6
regular lasagna noodles (not no-boil)
1 1/2
cups
grated mozzarella (6 ounces)
2
tablespoons
olive oil
2
teaspoons
red wine vinegar
kosher salt and black pepper
1
small head 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 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.
Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 472
  • Fat 24 g
  • Sat Fat 10 g
  • Cholesterol 53 mg
  • Sodium 1321 mg
  • Protein 27 g
  • Carbohydrate 40 g
  • Sugar 15 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 640 mg
What does this mean? See Nutrition 101.

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