In our household, midweek triathlons keep us out past traditional dinner time. Coming home with a car full of soggy, stinky gear, plus a tired and hungry toddler (and grown ups), means little time to prepare dinner. Using the slow cooker feature on the Instant Pot, has been so helpful. I’ll assemble something in the slow cooker before leaving and when we come home, dinner is warm and ready to be served.
There are many varieties of lasagna. Use this recipe as a template or search online for others. With a hefty portion of spinach, it’s a great way to get in your greens. The best part is during the hot summer days, you’re not heating up the house with the oven.
Slow Cooker Spinach and Ricotta Lasagna
Adapted from: www.realsimple.com
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com