Why You’ll Love It:
This Slow Cooker White Lasagna combines creamy Alfredo sauce, tender shredded chicken, and a rich blend of cheeses—all with the convenience of your crockpot! Perfect for busy weeknights or a cozy Sunday dinner, this lasagna is a no-fuss way to enjoy layers of comfort food goodness. Plus, no need to pre-cook the noodles—let your slow cooker do all the work!
Ingredient Tips:
Ricotta Cheese: For an extra creamy texture, use whole milk ricotta. If you prefer a lighter option, go for part-skim.
Chicken: Rotisserie chicken is a great shortcut! You can also use leftover grilled or baked chicken.
Alfredo Sauce: Use your favorite jarred Alfredo sauce, or feel free to make your own from scratch for a richer flavor.
Instructions:
Prepare the Cheese Mixture: In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, garlic powder, Italian seasoning, salt, and pepper. Set aside.
Make the Alfredo Sauce Mixture: In another bowl, combine the alfredo sauce with the chicken broth until smooth. This will help thin the sauce for easier layering.
Layer in the Slow Cooker:
Spoon a layer of the Alfredo sauce mixture onto the bottom of the slow cooker.
Place three uncooked lasagna noodles over the sauce, breaking them as needed to fit.
Spread half of the cheese mixture over the noodles, followed by half of the shredded chicken.
Repeat Layers: Repeat the layers starting with the Alfredo sauce, noodles, remaining cheese mixture, and chicken. Top with a final layer of noodles and the rest of the Alfredo sauce mixture.
Finish with Cheese: Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese over the top.
Cook: Cover and cook on low for 4-5 hours until the noodles are tender and everything is melted and bubbly.
Rest and Serve: Let the lasagna rest in the slow cooker for about 20 minutes to set before cutting. Garnish with fresh parsley, if desired.
Serving Suggestions:
Pair this creamy lasagna with a simple green salad and garlic bread to round out the meal. A glass of white wine or iced tea would complement it beautifully!
Storage/Meal Prep Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven. This dish can also be frozen—just make sure it’s fully cooled before wrapping tightly in foil and freezing for up to 2 months.
Variations:
Veggie Twist: Add sautéed spinach, mushrooms, or bell peppers for added nutrition and flavor.
Spicy Kick: Sprinkle in some red pepper flakes or a dash of hot sauce to the cheese mixture for a little heat.
Gluten-Free: Swap regular lasagna noodles for gluten-free ones. Ensure all other ingredients are gluten-free as well.
Slow Cooker White Lasagna
Ingredients
- 9 lasagna noodles uncooked
- 1 jar 15 oz. alfredo sauce
- 1 cup chicken broth
- 2 cups cooked shredded chicken
- 15 oz. ricotta cheese
- 2 cups mozzarella cheese shredded (divided)
- 1 cup Parmesan cheese grated (divided)
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish (optional)
Instructions
- Prepare Cheese Mixture: In a medium bowl, mix ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Set aside.
- Combine Sauces: In another bowl, blend the alfredo sauce with chicken broth.
- Layer in Slow Cooker: Spread a thin layer of the sauce mixture at the bottom of the slow cooker. Place 3 uncooked lasagna noodles over the sauce, breaking them as needed.
- Add Cheese and Chicken: Spread half of the cheese mixture over noodles, then add half of the shredded chicken.
- Repeat Layers: Repeat with sauce, noodles, cheese mixture, and chicken. Finish with a layer of noodles and the remaining sauce mixture.
- Top with Cheese: Sprinkle remaining mozzarella and Parmesan on top.
- Cook: Cover and cook on low for 4-5 hours, or until noodles are tender.
- Rest and Serve: Let the lasagna rest for 20 minutes before serving. Garnish with parsley if desired.