14 August, 2012

Slow-Cooker Lasagna | Slow-Cooker Quick Fixes

Slow-Cooker Lasagna ingredients
Makes 6 servings
1 (28-oz) can diced tomatoes, drained
1 (28-oz) jar chunky pasta sauce
3 garlic cloves, finely chopped
1/4 cup fresh oregano, chopped
1/2 tsp salt
3/4 tsp pepper, divided
1 (16-oz) ricotta cheese
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup shredded Parmesan cheese
1 (12-oz) pkg lasagna noodles
1 bunch Swiss chard, tough stems removed and torn into large pieces
3 cups (12-oz) shredded mozzarella cheese

Notes: If using slow cooker smaller than 6-quarts, cooking time may take an additional hour or more, and results may vary.

Active Time: 15 minutes
Total Time: 2 hours 15 minutes
In a medium bowl, combine tomatoes, sauce, garlic, oregano, 1/2 tsp salt and 1/2 tsp pepper.

In another medium bowl, combine ricotta, parsley, Parmesan and remaining 1/4 tsp pepper.

Spoon 1/3 cup of the tomato mixture into 6-quart slow cooker. Top with single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with one-third of ricotta mixture and one-third of remaining tomato mixture. Sprinkle with one-third of mozzarella. 

Repeat layers twice, ending with mozzarella. Cover and cook on Low for 2 to 3 hours, or until noodles are tender.

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