Slow Cooker White Lasagna
A creamy, cheesy, and oh-so-comforting lasagna that cooks to perfection in your slow cooker. Perfect for busy weeknights or lazy weekends!
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.
Notes
For a veggie version, add sautéed spinach or mushrooms between layers. Enjoy this deliciously creamy lasagna any night of the week!
Nutrition
Serving: 250gCalories: 400kcal
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