but I’m definitely not a good enough chef, I just pretend. This however is a post about how I made my slow cooker lasagna today. It is a delicious recipe and I decided it was time to take pictures. Since the pictures turned out fun, I decided to post them. And since I figure whomever sees these pictures might want to try the recipe themselves, I decided to write out the recipe steps and make it my version of a cooking show on my own blog. So, here it is…
SLOW COOKER LASAGNA | recipe originally from Real Simple
2-28 ounce cans diced tomatoes, drained
3 cloves garlic, finely chopped
1/4 cup fresh oregano, chopped
Kosher salt & 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 & torn into large pieces (I use baby spinach instead, since I can never find Swiss chard)
12 ounces mozzarella, grated
chopped parsley, oregano, garlic, and cut up baby spinach
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 the slow cooker.
Top that with a single layer of noodles (break them as necessary).
Add half the Swiss chard (or baby spinach).
Dollop with a third of the ricotta mixture and a third of the 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, remaining ricotta, tomato mixture, and mozzarella.
Set the slow cooker to low and cook, covered, until the noodles are tender (2 hours).
It is delicious! Try it if you want. Usually only takes about 25 minutes to put it together. Of course, you can always come visit us and request that I make it…