This is a no-fail recipe that guarantees you won't end up with hard, crusty noodles. Simply layer the ingredients in the slow-cooker, sit back, and relax!
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
How to Make It
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.
This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.
Oh man this was so Yummy!!! I used ground beef instead of swiss chard, and dry herbs instead of fresh. My husband wants me to make it again really soon, shocking !!!!!! My almost 2 year old had two servings!!!!
this was a great way to make lasagna on a hot day. I used spinach instead of the chard and it came out great! It shrunk away from the sides of the slow cooker and looked like I had baked it in the oven. I am making it again today for a friend that just had surgery. I will keep this recipe to use any time!