Food Recipes Slow Cooker Spinach Lasagna With Romaine Salad 3.1 (484) 9 Reviews Spinach elevates the classic ricotta and Parmesan cheese mixture. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on November 13, 2022 Print Share Share Tweet Pin Email Photo: José Picayo Hands On Time: 15 mins Total Time: 4 hrs 15 mins Yield: 6 serves Jump to Nutrition Facts Jump to recipe Spinach and ricotta cheese come together in this vegetarian-friendly slow cooker lasagna. The best part? You can carefully place your ingredients directly in the crockpot and then forget about this dish for three and a half hours—which is the ideal timeline for a large Sunday gathering. Layers of marinara sauce, pasta, mozzarella, and a spinach-ricotta mixture cook slowly until the ingredients meld and the noodles become tender. Pair with a simple romaine salad, and you have a classic Italian staple with just 15 minutes of hands-on time. Ingredients Lasagna 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture 1 cup ricotta ¾ cup grated Parmesan (3 ounces) 3 cups marinara sauce 6 regular lasagna noodles (not no-boil) 1 ½ cups grated mozzarella (6 ounces) Romaine Salad 1 small head romaine lettuce, cut into strips (about 8 cups) 1 cucumber, thinly sliced ½ small red onion, thinly sliced kosher salt and black pepper 2 teaspoons red wine vinegar 2 tablespoons olive oil Directions 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. 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. Cover and cook on low until the noodles are tender, 3½ to 4 hours. 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. Print Nutrition Facts (per serving) 472 Calories 24g Fat 40g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 472 % Daily Value * Total Fat 24g 31% Saturated Fat 10g 50% Cholesterol 53mg 18% Sodium 1321mg 57% Total Carbohydrate 40g 15% Total Sugars 15g Protein 27g Calcium 640mg 49% Iron 5mg 28% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.