White Lasagna Recipe for the Slow Cooker
What You Need: - Nine uncooked lasagna noodles - One fifteen-ounce container of Alfredo sauce
Two cups of cooked and shredded chicken One cup of chicken broth
A quarter cup of grated Parmesan cheese; two cups of shredded mozzarella cheese; fifteen ounces of ricotta cheese; and a single egg
- One teaspoon of grated garlic
1-Teaspoon of Italian sprinkle
half a teaspoon of salt half a teaspoon of black pepper
- If desired, decorate with fresh parsley
Instructions:
1. In a medium bowl, combine the ricotta, mozzarella, Parmesan, salt, pepper, garlic powder, and Italian seasoning. Add the egg and stir to combine. This cheese combination should be set aside.
2. In a separate dish, thin up the alfredo sauce and make it more spreadable by mixing it with the chicken stock.
3. Evenly distribute the alfredo sauce mixture into the slow cooker's base.
4. Break three uncooked lasagna noodles to fit them into the slow cooker and place them on top of the sauce.
5. Even out the noodles with half of the cheese mixture, then top with half of the shredded chicken.
6 Layer again, this time using the alfredo sauce combination as the base, followed by the noodles, then the remaining cheese mixture, and lastly, the leftover chicken. Last but not least, top with noodles and the extra alfredo sauce.
7. Sprinkle with half a cup of Parmesan and the remaining one cup of mozzarella.
8. Simmer, covered, for four to five hours, or until noodles are soft.
The lasagna will firm and be simpler to cut if you let it sit in the slow cooker for about 20 minutes after cooking. 9.
10. Sprinkle some fresh parsley on top before serving, if you want.
With your choice of side, round up your delightful dinner with some creamy Slow Cooker White Lasagna.
