Easy Slow Cooker Lasagna

Easy Slow Cooker Lasagna

13
Janina 0

"Delicious lasagna that's so easy to make in the slow cooker! My mom makes this all the time and passed it on to me. Enjoy!"

Ingredients 2 h 20 m {{adjustedServings}} servings 546 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1238 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Mix diced tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
  2. Mix ricotta cheese, parsley, Parmesan cheese, and 1/4 teaspoon pepper in a separate bowl.
  3. Spoon about 1/3 the tomato mixture into the bottom of a slow cooker. Top with a single layer of lasagna noodles, breaking them as needed to fit the shape of the crock. Layer about half the Swiss chard atop the noodles. Dollop about 1/3 of the ricotta cheese mixture atop the chard and spread another 1/3 the tomato mixture over the ricotta. Sprinkle about 1/3 of the mozzarella cheese over the tomato mixture. Repeat layering of lasagna noodles, Swiss chard, ricotta mixture, tomato mixture, and mozzarella cheese, respectively.
  4. Cook on Low until the lasagna noodles are tender, 2 to 3 hours.
Tips & Tricks
Pozole in a Slow Cooker

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Slow Cooker Pork Cacciatore

See how to make perfectly tender pork cacciatore in the Crockpot.

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Reviews 13

  1. 15 Ratings

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kelly
8/14/2012

I liked it. I cooked it on High for 4 hours and it was done!

ALZ
9/5/2012

This actually came out pretty good. I added some extra veggies (eggplant, summer squash) and added mushrooms and onions to the tomato sauce. As written you would only use 2/3 of the ricotta mixture, so I think the directions should say to use 1/2 of the mixture instead of 1/3. Cooked on low 2.5 hours and high for last hour (for the eggplant to cook). Yum.

gammaray (=
1/29/2013

Made this 1/28/13 for Recipe Group. Made it as written, with a couple slight changes. I cooked it for 1 hour on high, then 2 more hours on low. I was also excited to find whole wheat lasagna noodles. As I was layering, I ended with noodles and topped those with mozzarella - then had second thoughts and used a 14 oz can of diced tomatoes that I had on hand to top the noodles before adding the last of the cheese. I brought this to work, and the boys LOVED it! Ben said he couldn't believe he was eating vegetables - lol! - [in reference to the Swiss chard]. Chris asked if there was enough for seconds (= I did think about draining the tomatoes, but I thought the noodles needed the extra liquid. Apparently not. My only complaint about this was that it was very soupy )= Not sure how I will try to fix this next time. Maybe drain one of the cans of tomatoes. Or maybe use tomato sauce in place of one of the cans of tomatoes. I'm sure I will make it again, but I will try to thicken the sauce somehow next time. Five stars for flavor and method. Three stars for the watery sauce.