Slow-Cooker Lasagna Recipe | MyRecipes

In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper. 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. 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, 2 to 3 hours. If You Don't Have a Slow Cooker: Heat oven to 375 ° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.