s Slow-Cooker Lasagna s   


This flavorful lasagna is easy to customize with ingredients you have on hand, and a nice way to enjoy lasagna in the summer without heating up the kitchen!
 Yields: 6 Servings

Ingredients

2 28 oz. cans Diced tomatoes drained
3 cloves Garlic finely chopped
1/4 cup fresh oregano chopped
1 cup Italian sausage browned, drained, and cooled (opt.)
Salt & pepper
16 oz. Ricotta cheese
1/2 cup fresh flat-leaf parsley chopped (opt.)
1/2 cup grated Parmesan
1 Egg
12 oz. Dry lasagna noodles
1 bunch Swiss chard or spinach tough stems removed and torn into large pieces
1 cups Zucchini or yellow squash thinly sliced
12 oz. Mozzarella grated
 
Instructions
 In a medium bowl, combine the tomatoes, garlic, oregano, sausage (if desired) 1/2 teaspoon salt, and 1/2 teaspoon pepper.
In another medium bowl, combine the ricotta, parsley (if desired), Parmesan, egg, and 1/4 teaspoon pepper..
Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with half of the noodles, breaking them to fit as necessary. Add half the Swiss chard or spinach and half the squash(if desired). Dollop with half of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle half of the mozzarella..
Add another layer of noodles and repeat layers with the remaining ingredients, finishing with mozzarella.
Set the slow cooker to low and cook, covered, until the noodles are tender, 3-4 hours.

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Real Simple magazine

Cuisine :   Italian    

Main Ingredient :   Tomatoes
My lasagna turned out runnier than in the picture, but it also wasn't quite finished cooking so maybe that was part of it. The sausage, even just a little bit with all those tomatoes, added a lot of flavor. It is easy to sneak extra veggies into this recipe!