Slow-Cooker Lasagna

• 2 28-ounce cans diced tomatoes, drained
• 3 cloves garlic, finely chopped
• 1/4 cup fresh oregano, chopped
• Kosher salt and pepper
• 16 ounces fresh ricotta
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/2 cup grated Parmesan
• 12 ounces dry lasagna noodles
• 1 bunch Swiss chard, tough stems removed and torn into large pieces
• 12 ounces mozzarella, grated

1. 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, approximately 2 hours.

tomatoes, garlic, fresh oregano, kosher salt, ricotta, parsley, parmesan, lasagna noodles, swiss chard, mozzarella

Taken from www.epicurious.com/recipes/member/views/slow-cooker-lasagna-50015263 (may not work)