Slow Cooker Spinach and Ricotta Lasagna With Romaine Salad
Ingredients
- 2 10-ounces 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)
- 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
- ½ small red onion, thinly sliced
Instructions
Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad serves 6 original recipe by Real Simple.
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