Slow-Cooker Lasagna

By leejaywv

Ingredients

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

Details

Servings 6

Preparation

Step 1

In a medium bowl, combine the tomatoes, garlic, and oregano, 1/2 tsp salt, and 1/2 tsp pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 tsp 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 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 noodles are tender, 2 hours.