Cooking with Rena Lee

Prep Time: 15 min
Cook Time: 4 1/2 hrs

Yield:6

INGREDIENTS:

2 x 10 oz pkgs	chopped frozen spinach, thawed and squeezed to remove excess moisture
1 cup	ricotta
3/4 cup	grated Parmesan
3 cups	marinara sauce
6	regular lasagna noodles (not no-boil)
1 1/2 cups	grated mozzerella
2 tbsp	olive oil
2 tsp	red wine vinegar
	Kosher salt and black pepper
1	small head romaine lettuce, cut into strips
1	cucumber, thinly sliced
1/2	small red onion, thinly sliced

DIRECTIONS:

In a bowl, mix together the spinach, ricotta, and 1/2 cup of the Parmesan. In a second bowl, mix together the marinara sauce and 1/2 cup water.
Spread 3/4 cup of the marinara mixture in the bottom of a 4-6 qt slow cooker. Top with 2 noodles (breaking to fit), 3/4 cup of the remaining marinara mixture, half the spinach mixture, and 1/2 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, 3 1/2 - 4 hours.
In a large bowl, whisk together the oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper. Add the lettuce, cucumber, and the onion and toss to combine. Serve with the lasagna.