Slow Cooker Lasagna


You don't have to make lasagna in the oven. In fact, this way might be a lot easier.

Slow-Cooker Lasagna
Get the recipe. Photo: Anson Smart
Hands On Time:
25 mins
Total Time:
4 hrs 25 mins
6 serves


  • 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


  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.

Nutrition Facts (per serving)

790 Calories
39g Fat
69g Carbs
45g Protein
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.

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