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Slow-Cooker Lasagna

Source of Recipe


Real Simple, January 2008



List of Ingredients



• 2 (28-ounce) cans diced tomatoes, drained
  
• 3 cloves garlic, finely chopped
  
• ¼ cup fresh oregano, chopped
  
• Kosher salt and pepper
  
• 16 ounces fresh ricotta
  
• ½ cup fresh flat-leaf parsley, chopped
  
• ½ cup grated Parmesan
  
• 12 ounces dry lasagna noodles
  
• 1 bunch Swiss chard, tough stems removed and torn into large pieces
  
• 12 ounces mozzarella, grated
  






Instructions



1. In a medium bowl, combine the tomatoes, garlic, oregano, ½ teaspoon salt, and ½ teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan and ¼ teaspoon pepper.
   
   
2. Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half of 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 the remaining ricotta mixture, tomato mixture, and mozzarella.
   
   
3. Set the slow cooker to low and cook, covered, until the noodles are tender -- about 2 hours.
   
   Serves 6