Recipe: Slow-Cooker Lasagna (using ricotta and Swiss chard)

SLOW-COOKER LASAGNA

2 cans (28 ounces each) diced tomatoes, drained
3 cloves garlic, finely chopped
1/4 cup fresh oregano, chopped
Kosher salt and pepper
1 (16 ounce) container 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, about 2 hours.

Makes 6 servings
Source: Real Simple magazine, January 2008