Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

spinach-lasagna
Photo by José Picayo
Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad 3.1 455 5 1
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 472 calories
    • 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

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, 3 ½ to 4 hours.

Ingredients

  1. Check 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
  2. Check 1 cup ricotta
  3. Check 3/4 cup grated Parmesan (3 ounces)
  4. Check 3 cups marinara sauce
  5. Check 6 regular lasagna noodles (not no-boil)
  6. Check 1 1/2 cups grated mozzarella (6 ounces)
  7. Check 2 tablespoons olive oil
  8. Check 2 teaspoons red wine vinegar
  9. Check kosher salt and black pepper
  10. Check 1 small head romaine lettuce, cut into strips (about 8 cups)
  11. Check 1 cucumber, thinly sliced
  12. Check 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.

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