Slow-Cooker Lasagna

Slow-Cooker Lasagna
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By January, 2008

Nutritional Information

  • Per Serving
  • Calories 790Calories From Fat 44%
  • Fat 39g
  • Sat Fat 11g
  • Cholesterol 99mg
  • Sodium 1003mg
  • Carbohydrate 69g
  • Fiber 7g
  • Sugar 13g
  • Protein 45g
What does this mean? See Nutrition 101 .

Quick Tip

Cheese grater and cheese
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

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