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Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad


Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad Recipe

Ingredients:
  • 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
  • 1 kosher salt and black pepper
  • 1 small head romaine lettuce, cut into strips (about 8 cups)
  • 1/2 cucumber, thinly sliced
Directions:
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