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Slow-Cooker Spinach And Ricotta Lasagna

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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

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