Slow-Cooker Lasagna

Slow-Cooker Lasagna
Anson Smart
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preparation
25
minutes
cooking
265
minutes
Serves 6

Ingredients

2
28-ounce cans diced tomatoes, drained
3
cloves garlic, finely chopped
1/4
cup
fresh oregano, chopped
kosher salt and pepper
1
15-ounce container ricotta
1/2
cup
fresh flat-leaf parsley, chopped
1/2
cup
grated Parmesan
8
ounces
standard lasagna noodles (not no-boil)
1
bunch Swiss chard, tough stems removed and torn into small pieces (7 cups)
12
ounces
mozzarella, grated

Directions

  1. In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.
  2. Spoon 1/3 cup of the tomato mixture into the bowl of a 4- to 6-quart slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella.
  3. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella.
  4. Set the slow cooker to low and cook, covered, until the noodles are tender, 3  to 4 hours. Let rest 10 minutes before serving.

 

Kate Merker and Sara Quessenberry
December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 39 g
  • Sat Fat 11 g
  • Cholesterol 99 mg
  • Sodium 1003 mg
  • Carbohydrate 69 g
  • Fiber 7 g
  • Sugar 13 g
  • Protein 45 g
What does this mean? See Nutrition 101.

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