image: fine cooking
2 1o 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
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 to 6 quart slow cooker.
Top with 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 sauce, mozzarella and parmesan.
Cover and cook on low until the noodles are tender, 3 1/2 to 4 hours.
recipe from: Realsimple.com