Slow Cooker White Lasagna

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)

DIRECTIONS:

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.