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Name: Slow-Cooker Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cans diced tomatoes 28-ounce cans, drained; 3 cloves Garlic finely chopped; 1/4 cup Fresh oregano chopped; 16 ounces ricotta; 1/2 cup Fresh parsley flat-leaf (chopped); 1/2 cup Parmesan grated; 12 ounces dryl lasagna noodles; 1 bunch Swiss chard tough stems removed and torn into large pieces; 12 ounces Mozzarella grated

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INGREDIENTS

2 cans diced tomatoes ; 28-ounce cans, drained
3 cloves Garlic ; finely chopped
1/4 cup Fresh oregano ; chopped
16 ounces ricotta
1/2 cup Fresh parsley ; flat-leaf (chopped)
1/2 cup Parmesan ; grated
12 ounces dryl lasagna noodles
1 bunch Swiss chard ; tough stems removed and torn into large pieces
12 ounces Mozzarella grated

Servings

INSTRUCTIONS

1. In a medium bowl, combine the tomatoes, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan and 1/4 teaspoon pepper.

2. 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.

3. 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.

4. Set the slow cooker to low and cook, covered, until the moddles are tender, two to three hours.

NOTES

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Slow-Cooker Lasagna

2 cans diced tomatoes 28-ounce cans, drained
3 cloves Garlic finely chopped
1/4 cup Fresh oregano chopped
16 ounces ricotta
1/2 cup Fresh parsley flat-leaf (chopped)
1/2 cup Parmesan grated
12 ounces dryl lasagna noodles
1 bunch Swiss chard tough stems removed and torn into large pieces
12 ounces Mozzarella grated

1.  In a medium bowl, combine the tomatoes, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  In another medium bowl, combine the ricotta, parsley, Parmesan and 1/4 teaspoon pepper.

2.  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.

3.  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.

4.  Set the slow cooker to low and cook, covered, until the moddles are tender, two to three hours.

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 6 Servings

Calories: 330
Calories from Fat: 192 (58%)

Amt Per Serving		% DV

	Total Fat 21.4g	28 %
	Saturated Fat 12.7g	63 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 0.9g
Cholesterol 75.6mg		23 %
Sodium 615.9mg		21 %
Potassium 354mg		9 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 7.9g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 330

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