Slow Cooker Spinach and Ricotta Lasagna With Romaine Salad

Ingredients

• 2 10-ounces packages chopped frozen spinach, thawed and squeezed to remove excess moisture
• 1 cup ricotta
• ¾ cup grated Parmesan (3 ounces)
• 3 cups marinara sauce
• 6 regular lasagna noodles (not no-boil)
• 1 ½ 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
• ½ small red onion, thinly sliced

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