Food Recipes Slow Cooker Lasagna 3.4 (342) 8 Reviews You don't have to make lasagna in the oven. In fact, this way might be a lot easier. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on October 5, 2022 Print Share Share Tweet Pin Email Get the recipe. Photo: Anson Smart Hands On Time: 25 mins Total Time: 4 hrs 25 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 2 28-ounce cans diced tomatoes, drained 3 cloves garlic, finely chopped ¼ cup fresh oregano, chopped kosher salt and pepper 1 15-ounce container ricotta ½ cup fresh flat-leaf parsley, chopped ½ 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 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. 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. 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. Set the slow cooker to low and cook, covered, until the noodles are tender, 3 to 4 hours. Let rest 10 minutes before serving. Print Nutrition Facts (per serving) 790 Calories 39g Fat 69g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 790 % Daily Value * Total Fat 39g 50% Saturated Fat 11g 55% Cholesterol 99mg 33% Sodium 1003mg 44% Total Carbohydrate 69g 25% Total Sugars 13g Protein 45g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.