Slow-Cooker Lasagna

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   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, approximately 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.