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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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! Ingredients:
2 28-ounce cans diced tomatoes, drained |
3 cloves garlic, finely chopped |
1/4 cup fresh oregano, chopped |
kosher salt and pepper |
16 ounces fresh ricotta |
1/2 cup fresh flat-leaf parsley, chopped |
1/2 cup grated parmesan |
12 ounces dry lasagna noodles |
1 bunch swiss chard, tough stems removed and torn into large pieces |
12 ounces mozzarella, grated |
Directions:
1. 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.
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