Slow Cooker Lasagna

Serves 6

Note: Prep Time is 30 minutes, but it takes 2 more hours in the crockpot to cook.

2 28-oz cans diced tomatoes, drained
3 cloves garlic, finely chopped
1/4 cup fresh oregano, chopped
16 oz fresh ricotta (cottage cheese is good too)
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan
12 oz dry lasagna noodles
1 bunch Swiss chard, stems removed and torn into pieces (spinach would also work)
12 oz mozzarella, grated
Salt and Ground Pepper to taste

1. In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 tsp. salt and 1/2 tsp. pepper.

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

3. Spoon 1/3 cup of the tomato mixture into the bowl of the slow cooker. Top with a single layer of the 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 slowcooker to low, and cook, covered, for 2 hours, or until the noodles are tender.

Recipe from "Real Simple" Magazine