Dear RealSimple: find a website administrator who will allow your visitors to correct their ratings; I meant to select four stars. On to the review: for this recipe to work out perfectly: 1. Do NOT overlap the lasagna. You will probably use much less than 8 oz.of noodles it calls for. I made a double batch and I used less than 8 oz. Don't be afraid to break up the lasagna sheets to fill in the spaces that a full sheet doesn't cover. Use as many little bits and pieces as you need to fill in the blank spaces. If you don't crowd the lasagna sheets, they will be perfectly tender and still hold their shape, especially if you let the dish rest for about half an hour, instead of the 10 minutes the recipe calls for. 2. DO NOT USE PRE-GRATED PARMESAN!!!!! It contains water and cellulose, and the results will not be as good as if you use the real stuff. Get a block and grate it yourself. Besides being tastier,it's cheaper than the grated or shredded kind. 3. Be sure to use FRESH oregano, not dried. If you have to use dried, use a couple of teaspoons, and mix it with the tomatoes and let sit overnight before you assemble. 4. Wash the chard, parsley and oregano well in advance of assembly, and lay them out to dry well. Toss the chart with a very small sprinkling of nutmeg (not in the recipe, I know, but what a difference). 5. Add some black beans. Really. Rinse and drain a 12-oz. can, and scatter them over the layers of chard. Try it. You'll like it.
I meant to put 4 stars. This lasagna has been a go to recipe for our family now for a few years. A great way to use swiss chard too. I just add italian sausage to the sauce and make sure swiss chard is fresh!
This is the second time I've made this recipe and both times it has been a huge success. My tips: 1. Brown up 1# of hamburger with some Italian seasoning and dried basil; mix it in with tomato mixture. 2. I used "Red Chard," not "Swiss Chard." Not sure if there is a difference (I'm guessing there's not), but it should be noted. 3. Substitute Italian Seasoning or dried Oregano for the fresh Oregano. Seriously, this recipe could pretty much be made with things already in your cupboards (frozen spinach instead of chard?), but not too many people have fresh Oregano just hanging around. Good luck! PS: I have a three-year-old son and 12-year-old stepdaughter and they both loved this.
I've made this a few times now...definitely learning from my past "errors". First, for sure chop the chard - also, if you mix it with spinach, that really helps (especially if you have a picky eater); second, I only use one can of tomatoes...otherwise it's just too much, and that's coming from a board-certified tomato lover. Also, I set my crock to cook this dish for about 4 - 4 1/2 hours - the first time I made this, I followed the recipe and we ended up eating leftovers...the noodles were just not cooking. This recipe will for sure test your kitchen skills. I really recommend playing with it...there's something to this one, but you've gotta put in a little more work than most of the other real simple recipes.
I'm not sure what was different for us but I made this a few months ago and we loved it. I can't remember what my final cook time was though. And I think I made it with spinach because my husband prefers that.
Really had a problem with it - am cooking it longer for TOMORROW night's dinner. Having Pizza tonight. Will let you know how this is tomorrow. Was intrigued by the Swiss Chard.
I immediately raised an eyebrow when I saw that this recipe said to cook the lasagna for two hours using UNCOOKED noodles. All the recipes that I have tried with uncooked noodles call for 4 hours AT LEAST. I have made lasagna before using a crock pot and they usually come out great. Maybe they meant to say to COOK the noodles and set it to 2 hours. Otherwise 4 hours should do the trick to cook the noodle. Didn't actually try the recipe but that's my two cents. Seems like my suspicions have been confirmed by the comments below. Still think you could salvage this recipe though...
I used Contadina crushed tomatoes w/ Italian herbs and made my own ricotta. The TASTE was good, but the noodles were weird and chalky and mushy. I would not do this in a slowcooker again! Blech.