“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!” - by Janina
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Mix diced tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
- Mix ricotta cheese, parsley, Parmesan cheese, and 1/4 teaspoon pepper in a separate bowl.
- 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.
- Cook on Low until the lasagna noodles are tender, 2 to 3 hours.
Nutrition
Amount Per Serving (6 total)
- Calories
- 546 cal
- 27%
- Fat
- 18.4 g
- 28%
- Carbs
- 57.9 g
- 19%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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,..." See more 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."
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