Ingredients
10 oz frozen spinach, chopped, thawed and squeezed to remove excess moisture
1 cup ricotta
3/4 cup Parmesan, grated
3 cups marinara sauce
1/2 cup water
6 lasagna noodles, regular
1 ½ cup mozzarella, grated
2 tbsp olive oil
2 tsp red wine vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1 head small romaine lettuce, cut into strips, about 8 cups
1 cucumber, thinly sliced
1/2 small red onion, thinly sliced
Preparation
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, for 3.5 to 4 hours.
In a large bowl, prepare the salad, tossing the vegetables in the dressing to combine. Serve with the lasagna.
