Crockpot Lasagna

100% would make this recipe for Crockpot Lasagna again.

If you use Dreamfield's pasta and sugar-free spaghetti sauce, this is okay for South Beach phase 2.

2 : 25

0 : 25

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Crockpot Lasagna Ingredients

7 cups Barb's Spaghetti Sauce (with meat) cubed	12 ounces dry lasagna noodles
16 ounces cottage cheese	1 bunch Swiss chard tough stems removed and chopped
1/2 cup parsley chopped	16 ounces mozzarella grated
1/2 cup grated Parmesan

Instructions for Crockpot Lasagna

First, make sure you have 7 cups of spaghetti sauce with meat (the recipe I've used is mentioned above, and also on Big Oven).

In a medium bowl, combine the ricotta, parsley, Parmesan and 1/4 teaspoon pepper. Spoon 1 cup of the spaghetti sauce 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 (2 cups) 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.

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