"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
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2 (28 ounce) cans
garlic, finely chopped
fresh oregano, chopped
ground black pepper
1 (16 ounce) container
chopped flat-leaf parsley
grated Parmesan cheese
ground black pepper
1 (12 ounce) package
dry lasagna noodles
Swiss chard, torn into several pieces
1 (12 ounce) package
shredded mozzarella cheese
salt and ground black pepper to taste
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.
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
I liked it. I cooked it on High for 4 hours and it was done!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Slow Cooker Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
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