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Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
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Serves 6| Hands-On Time: | Total Time:

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.
By March, 2011

Nutritional Information

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

Quick Tip

All-Clad 6.5-Quart Slow Cooker with Ceramic Insert
If your slow-cooker insert is broiler-safe, broil the cooked lasagna until the cheese is golden, 3 to 5 minutes.

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