READY IN ABOUT 2½ hrs

Easy Slow Cooker Lasagna

Read Reviews (6)

"Delicious lasagna that's so easy to make in the slow cooker! My mom makes this all the time and passed it on to me. Enjoy!" — Janina

Directions

Mix diced tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
Mix ricotta cheese, parsley, Parmesan cheese, and 1/4 teaspoon pepper in a separate bowl.
Spoon about 1/3 the tomato mixture into the bottom of a slow cooker. Top with a single layer of lasagna noodles, breaking them as needed to fit the shape of the crock. Layer about half the Swiss chard atop the noodles. Dollop about 1/3 of the ricotta cheese mixture atop the chard and spread another 1/3 the tomato mixture over the ricotta. Sprinkle about 1/3 of the mozzarella cheese over the tomato mixture. Repeat layering of lasagna noodles, Swiss chard, ricotta mixture, tomato mixture, and mozzarella cheese, respectively.
Cook on Low until the lasagna noodles are tender, 2 to 3 hours.

Kitchen-Friendly View

PREP 20 mins
COOK 2 hrs
READY IN 2 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 05, 2012

This actually came out pretty good. I added some extra veggies (eggplant, summer squash) and added mushrooms and onions to the tomato sauce. As written you would only use 2/3 of the ricotta mixture, so I think the directions should say to use 1/2 of the mixture instead of 1/3. Cooked on low 2.5 hours and high for last hour (for the eggplant to cook). Yum.

—ALZ

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Most Helpful Critical Review

Jan 27, 2013

It was ok.... But kinda soggy we thought! Nothing to do with the recipe BUT with the cooking method I think! Was totally worth a try! Will go back to baking

—Heather

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7 Ratings

Aug 14, 2012

I liked it. I cooked it on High for 4 hours and it was done!

—kelly

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Aug 13, 2012

Reads wonderfully and I plan to try the recipe , as is, this week. We have Swiss chard as our best success crop this year... too big a crop and I look for uses. thanks

—fxfairy

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Feb 02, 2013

Recipe Group Selection: 26, January 2013 ~ Making this recipe was the first time for me using Swiss chard and flat-leaf parsley. This is one of the reasons I enjoy participating in RG – it takes me out of the box with trying new ingredients. After reading Heather and gammaray(= reviews, I was a little worried about the “soupiness” of the recipe. So with that in mind I used 1 (28oz.) can of diced tomatoes and 1(14.5oz.) can of tomatoes and 2 fresh tomatoes. I kept all the other ingredients at the listed amounts. After washing the Swiss chard and the parsley, I spun out the water in the salad spinner. I assembled the recipe as listed but cooked it on high for 1 ½ hours and turned it to low for 1 ½ hours. I then cooled it completely and put it in the fridge overnight. Today, it cut in beautiful slices and reheated very well in the microwave. I think if I had let it rest about 20 minutes before dishing up when it was hot, it would have held its shape nicely. I think cutting out the additional 14.5oz. of tomatoes with juice and adding fresh tomatoes instead really helped. I made this in my 6qt. round crock-pot and it was almost to the top before heating. After cooking it was between ½ and ¾’s full. It serves a lot more than 6 servings. I could also make a meat lasagna (DH's favorite) using this recipe as the cooking times worked great for me and the noodles were perfectly cooked. Make sure to spray the inside of the crock-pot with cooking spray for quick and easy clean up.

—Molly

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Jan 29, 2013

Made this 1/28/13 for Recipe Group. Made it as written, with a couple slight changes. I cooked it for 1 hour on high, then 2 more hours on low. I was also excited to find whole wheat lasagna noodles. As I was layering, I ended with noodles and topped those with mozzarella - then had second thoughts and used a 14 oz can of diced tomatoes that I had on hand to top the noodles before adding the last of the cheese. I brought this to work, and the boys LOVED it! Ben said he couldn't believe he was eating vegetables - lol! - [in reference to the Swiss chard]. Chris asked if there was enough for seconds (= I did think about draining the tomatoes, but I thought the noodles needed the extra liquid. Apparently not. My only complaint about this was that it was very soupy )= Not sure how I will try to fix this next time. Maybe drain one of the cans of tomatoes. Or maybe use tomato sauce in place of one of the cans of tomatoes. I'm sure I will make it again, but I will try to thicken the sauce somehow next time. Five stars for flavor and method. Three stars for the watery sauce.

—TheBagLady (=

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Nutrition

Calories
546 kcal
27%

Carbohydrates
57.9 g
19%

Cholesterol
66 mg
22%

Fat
18.4 g
28%

Fiber
4.9 g
20%

Protein
35.6 g
71%

Sodium
1303 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Slow Cooker Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 546
Calories from Fat: 166

% Daily Value *
Total Fat 18.4g 28 %
** Saturated Fat 10.9g 55 %
** Cholesterol 66mg 22 %
Sodium 1303mg 52 %
Potassium 773mg 22 %
Total Carbohydrates 57.9g 19 %
** Dietary Fiber 4.9g 20 %
Protein 35.6g 71 %
** Sugars 9.8g
Vitamin A 111 %
Vitamin C 66 %
Calcium 108 %
** Iron 90 %
** Thiamin 5 %
** Niacin 67 %
** Vitamin B6 12 %
** Magnesium 32 %
** Folate 78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.