Slow-Cooker Lasagna

By tori420d

Ingredients

• 2  28-ounce cans diced tomatoes, drained
• 3  cloves garlic, finely chopped
• 1/4  cup  fresh oregano, chopped
• Kosher salt and pepper
• 16  ounces  fresh ricotta
• 1/2  cup  fresh flat-leaf parsley, chopped
• 1/2  cup  grated Parmesan
• 12  ounces  dry lasagna noodles
• 1  bunch Swiss chard, tough stems removed and torn into large pieces
• 12  ounces  mozzarella, grated

Details

Servings 25
Adapted from find.myrecipes.com

Preparation

Step 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. 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 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, 2 to 3 hours. If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.