Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

Rating: 3 stars
485 Ratings
  • 5 star values: 82
  • 4 star values: 96
  • 3 star values: 147
  • 2 star values: 128
  • 1 star values: 32
By Charlyne Mattox

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Credit: José Picayo

Recipe Summary test

hands-on:
15 mins
total:
4 hrs 15 mins
Yield:
Serves 6
Nutrition Info
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Ingredients

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.

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  • 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.

Nutrition Facts

Per Serving:
472 calories; fat 24g; saturated fat 10g; cholesterol 53mg; sodium 1321mg; protein 27g; carbohydrates 40g; sugars 15g; fiber 7g; iron 5mg; calcium 640mg.
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