Slow-Cooker Lasagna
The recipe Slow-Cooker Lasagn Head to the store and pick up tomatoes, parmesan, garlic, and a few other things to make it today. It works well as a main course.
Instructions
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.
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.