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Slow Cooker Lasagna Dee Gett, of Dunmore, shares a set-it-and-forget-it recipe that will fill you up and help take the edge off this winter. Featured on Let's Dish on February 10, 2010. by Dee Gett Ingredients:
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 or cottage cheese
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 tomatoes, garlic, oregano, 1/2 tsp salt, 1/2 tsp pepper.
In another medium bowl, combine the ricotta, parsley, parmesan, and 1/4 tsp pepper. Spoon 1/3 cup 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 1/3 ricotta mixture and a 1/3 of remaining tomato mixture. Sprinkle with 1/3 of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and remaining ricotta mixture, tomato mixture and mozzarella. Set the slow cooker to low and cook, covered until the noodles are tender, 2 hours.

25 minutes prep
2 hours to cook
Serves 6