Photo: Anson Smart
Prep Time
25 Mins
Other Time
2 Hours
Makes 6 servings

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!

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.

Chef's Notes

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.

Ratings & Reviews

BiblioMama's Review

January 28, 2014
Tasty, but I didn't care for the texture of diced tomatoes. I would probably make this again, but use tomato sauce instead. Also, I don't care for chard, so I used spinach and it came out well.

ShawnyO's Review

October 26, 2013

TravisLeyva's Review

April 23, 2013
So much easier than oven lasagna!!! Put it together, then leave it until ready. I also used fresh spinach in place of chard, dried herbs, and italian tomatoes. It still had a full rich italian taste.

Dana1973's Review

December 03, 2012

Katdean's Review

November 12, 2012
I rarely rate a recipe, but this one was really bad! Terrible taste. I followed recipe to a tee. Will never make it again.

jendina's Review

August 09, 2012

nursefish81's Review

August 01, 2012
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!!!!

kchalm1's Review

November 23, 2011

JaneAdams's Review

August 05, 2011
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!

michmom09's Review

January 21, 2011
Fantastic. I made this a day ahead and popped it on the slow cooker today. So nice to have a good meal ready that is full of lots of veggies and flavor. Yum.