I made this meal for dinner last night and we’ll eat the left-overs tonight. We both really enjoyed the flavor of this one. I especially loved the colorfulness in this dish. In fact, not to brag, but I think my photo is better than the one provided with the recipe because it shows off the colors more. 🙂
This was the first time I worked with Swiss chard. I was a little nervous about the amount used in the recipe, thinking it might be too much. But, it was perfect! Also, you should know that the original recipe says to cook for 2 hours…I found I needed to cook for 2 1/2 in order for all of the noodles to be tender.
While I was making this, I realized that I could do many variations to this recipe. But, while eating it, I decided I love it just the way it is!
Slow-Cooker Lasagna (Source: Real Simple Magazine)
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
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 2 1/2 hours.