Slow-Cooker Lasagna

Slow-Cooker Lasagna
Photo by Anson Smart

Ingredients

  • ½ cup grated Parmesan
  • 16 ounces fresh ricotta
  • ½ cup grated Parmesan
  • 16 ounces fresh ricotta
  • 2 28-ounce cans diced tomatoes, drained
  • Kosher salt and pepper
  • 3 cloves garlic, finely chopped
  • + 13 more ingredients
    • 12 ounces dry lasagna noodles
    • ½ cup fresh flat-leaf parsley, chopped
    • 1 bunch Swiss chard, tough stems removed and torn into large pieces
    • 3 cloves garlic, finely chopped
    • 12 ounces mozzarella, grated
    • ½ cup fresh flat-leaf parsley, chopped
    • 1 bunch Swiss chard, tough stems removed and torn into large pieces
    • 12 ounces dry lasagna noodles
    • Kosher salt and pepper
    • ¼ cup fresh oregano, chopped
    • 2 28-ounce cans diced tomatoes, drained
    • 12 ounces mozzarella, grated
    • ¼ cup fresh oregano, chopped

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, bre...

View full recipe at My Recipes

Comments

Variations on Slow-Cooker Lasagna

  • Slow-Cooker Lasagna
    • 2 teaspoons bottled minced garlic
    • Cooking spray
    • 1 (4 1/2-ounce) jar sliced mushrooms, undrained
    • +6 other ingredients
  • Slow Cooker Lasagna
    • 2 cups shredded part-skim mozzarella cheese, divided
    • 1/3 cup water
    • 1 (15-ounce) carton ricotta cheese
    • 8 lasagna noodles, uncooked
    • +11 other ingredients


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