Reimagine a classic Italian favorite with our Slow Cooker White Lasagna recipe. This dish elevates traditional lasagna, which typically features a tomato-based meat sauce and assorted cheeses, by introducing a luscious alfredo sauce, complemented by a mix of cheeses and tender chicken. Tracing its roots to Ancient Greece, the term ‘lasagna’ originated from ‘laganon’, the earliest form of pasta, but the lasagna we savor today is deeply ingrained in Italian culinary traditions. This slow cooker adaptation simplifies preparation, slowly melding flavors over hours for a rich, effortless, and satisfying meal.
Pair your Slow Cooker White Lasagna with a variety of side options to enhance this sumptuous dish. A zesty green salad adds a refreshing contrast to the lasagna’s richness, while sides like steamed broccoli or roasted asparagus offer a healthful touch. Kick off a complete Italian meal with garlic bread, olives, or cured meats, and a glass of Pinot Grigio to complement the creamy alfredo sauce.
Recipe Name: Slow Cooker White Lasagna
Ingredients:
9 uncooked lasagna noodles
15 oz. jar of alfredo sauce
1 cup chicken broth
2 cups cooked, shredded chicken
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt
Optional: Fresh parsley for garnish
Instructions:
Mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Combine alfredo sauce and chicken broth in another bowl.
Layer some alfredo sauce mixture in the slow cooker.
Add three lasagna noodles, breaking to fit.
Spread half the cheese mixture and half the chicken.
Repeat layers with remaining ingredients, finishing with noodles and sauce.
Top with remaining mozzarella and Parmesan.
Cook on low for 4-5 hours until noodles are tender.
Let rest for 20 minutes before serving.
Garnish with parsley if desired.
Enjoy