It's been a while since I've made lasagna in the slow cooker. I still get nervous that it will somehow get overcooked and be dry and yucky. (That happened the first time I made Lasagna in the Crock) Well, I made a moist and delicious lasagna in the slow cooker last year. This time around I decided to make a chicken lasagna. Oh my word. It was fantastic! Cheesy, creamy, and pure heaven!
Slow Cooker Cheesy Chicken Lasagna
Cal 230, Carbs 21g, Fat 7g, Fiber 2g, Protein 23g
9 Barilla No Bake Lasagna Noodles
1/2 cup Light Alfredo Sauce (I used Bertolli)
1 tsp. garlic powder
1/2 cup low fat ricotta cheese
1/8 cup grated Parmesan cheese
1 cup chopped cooked chicken breast
3/4 cup reduced fat shredded mozzarella cheese, divided
1/4 reduced fat shredded cheddar
1/4 cup chopped chives
In a mixing bowl combine chicken and alfredo sauce. Set aside.
In another bowl mix 1/2 cup of the mozzarella cheese along with the ricotta and Parmesan cheeses. Spoon about 2 tablespoons of alfredo sauce into slow cooker; top with 3 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the chicken mixture. Repeat until you have three layers.
Cover and cook on low heat 3-4 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1/4 cup mozzarella cheese and 1/4 cup cheddar. Cover and let stand about 10 minutes or until cheese is melted. Sprinkle with chives and cut into pieces. Enjoy!