Slow-Cooker Lasagna

Photo by Anson Smart
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 790 calories
    • Calories 44 calories from fat
    • Fat 39 g
    • Sat Fat 11 g
    • Cholesterol 99 mg
    • Sodium 1003 mg
    • Protein 45 g
    • Carbohydrate 69 g
    • Sugar 13 g
    • Fiber 7 g



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


  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.