Slow-Cooker Cheesy White Lasagna

“Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking.” —Suzanne Smith, Bluffton, Indiana

Slow cooker cheesy white lasagna recipeTaste of Home
Slow-Cooker Cheesy White Lasagna
Slow-Cooker Cheesy White Lasagna
Servings Prep Time Cook Time
8servings 30minutes 3hours
Servings Prep Time
8servings 30minutes
Cook Time
3hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.
  2. In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
  3. In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil.
  4. Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.
Recipe Notes

Nutrition Facts

1 slice: 603 calories, 35g fat (19g saturated fat), 165mg cholesterol, 1086mg sodium, 28g carbohydrate (7g sugars, 2g fibre), 40g protein.