If you've got a slow-cooker addiction, lasagna is the next dish you can tackle in your crockpot. Not just any lasagna, either--creamy chicken alfredo lasagna.
12 lasagna noodles, uncooked
2 jars (16 ounce size) Alfredo sauce
1/3 cup water
1 1/2 cup cooked, diced chicken
1 carton (16 ounce size) ricotta or cottage cheese
2 cups grated mozzarella cheese
Grease a large crock pot.
Place 1/3rd of the noodles, broken as needed to fit, in the bottom of the crock pot. Top with 1/3rd of the Alfredo sauce, half the water, and half of the chicken.
Spread half of the ricotta cheese over the chicken and sprinkle 1/3 of the cheese over the ricotta.
Repeat with another layer of the lasagna noodles, 1/3rd alfredo sauce, remaining chicken, water, and ricotta. Top with another 1/3rd of the mozzarella.
Finish the layering with another layer of noodles, sauce, and cheese.
Cover the crock pot and cook on low heat for 3-4 hours or until the pasta is tender and the lasagna is heated through.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
July 9, 2013
This is a very good, very creamy lasagne recipe. I prefer the texture of ricotta over cottage cheese when in a crock pot (oven baked I actually prefer cottage cheese). Make sure to use a good alfredo sauce because you need good flavor.