Slow-Cooker Spinach And Ricotta Lasagna With Romaine Salad

Slow-Cooker Spinach And Ricotta Lasagna With Romaine Salad
12 Ingredients
  • 2 10-ounce package(s) chopped frozen spinach, thawed and squeezed to remove excess moisture
  • 1 cup(s) ricotta cheese
  • 3/4 cup(s) grated Parmesan (3 ounces)
  • 3 cup(s) marinara sauce
  • 6 regular lasagna noodles (not no-boil)
  • 1 1/2 cup(s) grated mozzarella (6 ounces)
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) red wine vinegar
  • Kosher salt and black pepper
  • 1 small head(s) romaine lettuce, cut into strips (about 8 cups)
  • 1 cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
Nutrition
255
13% daily value
10 servings
                                       
                                            vegetarian
     

Fat

21% 14

Saturated

31% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 16

Fiber

17% 4

Sugars

- 6

Sugars, added

- 0

Protein

29% 14

Cholesterol

11% 33

Sodium

26% 633

Calcium

34% 339

Magnesium

21% 85

Potassium

23% 792

Iron

17% 3

Zinc

12% 2

Phosphorus

36% 253

Vitamin A

60% 536

Vitamin C

34% 20

Thiamin (B1)

8% 0

Riboflavin (B2)

19% 0

Niacin (B3)

20% 4

Vitamin B6

17% 0

Folate equivalent (total)

45% 181

Folate (food)

- 181

Folic acid

- 0

Vitamin B12

10% 1

Vitamin D

0% 0

Vitamin E

18% 4

Vitamin K

415% 332
Comments
 
×