- 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
- Serves: 4
- Hands on Time: 15 Minutes
- Total Time: 4 1/2 Hours
In a bowl, mix together the spinach, ricotta and 1/2 cup of the Parmesan. In a second bowl, mix together the marinara sauce and 1/2 cup water.
Spread 3/4 cup of the marinara mixture in the bottom of a 4- to 6- quart slow cooker. Top with 2 noodles (breaking to fit), 3/4 cup of the remaining marinara mixture, half the spinach mixture and 1/2 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 1/2 to 4 hours.
In a large bowl, whisk together the oil, vinegar 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the lettuce, cucumber and onion and toss to combine. Serve with the lasagna.
"Spinach and Ricotta Lasagna with Romaine Salad." Real Simple. March 2011: p 191.
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