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Easy Slow Cooker Lasagna

Rated as 4.21 out of 5 Stars
5

"Delicious lasagna that's so easy to make in the slow cooker! My mom makes this all the time and passed it on to me. Enjoy!"
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Ingredients

2 h 20 m servings 546
Original recipe yields 6 servings

Directions

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  1. Mix diced tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
  2. Mix ricotta cheese, parsley, Parmesan cheese, and 1/4 teaspoon pepper in a separate bowl.
  3. Spoon about 1/3 the tomato mixture into the bottom of a slow cooker. Top with a single layer of lasagna noodles, breaking them as needed to fit the shape of the crock. Layer about half the Swiss chard atop the noodles. Dollop about 1/3 of the ricotta cheese mixture atop the chard and spread another 1/3 the tomato mixture over the ricotta. Sprinkle about 1/3 of the mozzarella cheese over the tomato mixture. Repeat layering of lasagna noodles, Swiss chard, ricotta mixture, tomato mixture, and mozzarella cheese, respectively.
  4. Cook on Low until the lasagna noodles are tender, 2 to 3 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 546 calories; 18.4 57.9 35.6 66 1238 Full nutrition

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Reviews

Read all reviews 18
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This actually came out pretty good. I added some extra veggies (eggplant, summer squash) and added mushrooms and onions to the tomato sauce. As written you would only use 2/3 of the ricotta mi...

Most helpful critical review

It was ok.... But kinda soggy we thought! Nothing to do with the recipe BUT with the cooking method I think! Was totally worth a try! Will go back to baking

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This actually came out pretty good. I added some extra veggies (eggplant, summer squash) and added mushrooms and onions to the tomato sauce. As written you would only use 2/3 of the ricotta mi...

I liked it. I cooked it on High for 4 hours and it was done!

Made this 1/28/13 for Recipe Group. Made it as written, with a couple slight changes. I cooked it for 1 hour on high, then 2 more hours on low. I was also excited to find whole wheat lasagna noo...

Delicious, relatively easy, and my 2 year old is eating chard and zucchini, what more can I ask for? I used a jar of sauce instead of the tomato mixture called for in the recipe, and added 1 lb ...

It was ok.... But kinda soggy we thought! Nothing to do with the recipe BUT with the cooking method I think! Was totally worth a try! Will go back to baking

Recipe Group Selection: 26, January 2013 ~ Making this recipe was the first time for me using Swiss chard and flat-leaf parsley. This is one of the reasons I enjoy participating in RG – it takes...

I added 1lb of ground beef to the diced tomato mixture which I believe helped soak up some of the extra liquid. My husband loved it, and even my boys loved it and have asked me to make it again...

My family really enjoyed it and I have a couple of young finicky eaters in the house. Two tips I would recommend. One is to cut up the chard (which adds flavor) into smaller pieces so that it ...

I used 2 (24 oz) jars of spaghetti sauce instead I the diced tomatoes. I am glad I did for more flavor. I would also double the ricotta and add mushrooms and olives next time.