Spinach elevates the classic ricotta and Parmesan cheese mixture.
Spinach and ricotta cheese come together in thisvegetarian-friendlyslow cooker lasagna.
Pair with a simple romaine salad, and you have aclassic Italian staplewith just 15 minutes of hands-on time.
Photo: José Picayo
In a second bowl, mix together the marinara sauce and 12 cup water.
Spread 34 cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker.
Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
Cover and cook on low until the noodles are tender, 312 to 4 hours.
Add the lettuce, cucumber, and onion and toss to combine.
Serve with the lasagna.
