Slow Cooker Spinach Lasagna

I have found some really good slow cooker recipes from Real Simple magazine.  That's how I found my favorite tacos!  Here's another keeper, which I found in the March 2011 issue:

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

Directions

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.

My changes: I used reduced fat ricotta, store-bought marinara (2 jars since I like a lot of sauce), reduced-fat mozz cheese.  Oh, I forgot to thaw the spinach, so I nuked it until it thawed.  Then "squoze" it:

Yes, I am wearing my bathrobe.  This was at 6am.

I have to say, it came out really, really good!



Before cooking



The Final Product!

I served with some more sauce (like I said, I love sauce!) and a veggie on the side.  The Husband and Toddler loved!