Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
If your slow-cooker insert is broiler-safe, broil the cooked lasagna until the cheese is golden, 3 to 5 minutes. Recipe by Charlyne Mattox, March 2011; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-spinach-and-ricotta-lasagna-with-romaine-salad-00000000052378.
- 2 10-ounce package(s) chopped frozen spinach, thawed and squeezed to remove excess moisture
- 1 cup(s) ricotta cheese
- 3/4 cup(s) grated Parmesan (3 ounces)
- 3 cup(s) marinara sauce
- 6 regular lasagna noodles (not no-boil)
- 1 1/2 cup(s) grated mozzarella (6 ounces)
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) red wine vinegar
- Kosher salt and black pepper
- 1 small head(s) romaine lettuce, cut into strips (about 8 cups)
- 1 cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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