This was the first time I attempted dry pasta in my crockpot. To be honest, I was doubtful it would work. However, I was wrong! It worked GREAT! So well, I think I’ll always make lasagna’s in the crockpot! I actually just ate some of the leftovers for lunch – YUM! I accidently bought a giant box of Lagana noodles (like 24 boxes) from Amazon, so I am going to be using lots of lasagna noodles in dishes (at least they were an excellent deal!). I think I am going to try a butternut squash lasagna when we get back from vacation next week!
Now I did not make it with Ricotta. My husband does not like ricotta and I forgot to buy some anyway. So make it with or without, it tasted fine without.
I also realize that Crockpot Lasagnas do not photograph well. Oh well! Someday, when the kids (and me!) aren’t dying to eat, I’ll take the time to take “pretty pictures,” for now, you get real life “this is how it is, but tastes delicious!” pictures.
Ingredients
- 1lb cubed or shredded chicken (cooked or uncooked. Can use leftover rotisserie chicken)
- 3-4 cups shredded Italian Blend cheese/Mozzarella (or your own blend of cheeses)
- 1 15oz container Ricotta Cheese
- 2 15oz jars of Alfredo sauce
- 1/2 cup water
- garlic
- Italian seasoning
- 9-12 lasagna noodles
Directions:
Open the alfredo sauce, and add water to each jar. You could pour them into a bowl and add 1/2 cup of water, but that makes another dish to wash, so I just added water to the jar and stirred it in. Toss your chicken in the garlic and Italian seasoning. Pour a thin layer of alfredo on the bottom of your crockpot. Add a layer of noodles, then alfredo on top of the noodles, then chicken, then cheese (honestly, I did not measure the cheese, I just sprinkled until it looked good). Make sure to get the alfredo to the edge of the noodles. This is what will cook the noodles. Repeat for 3 layers. I had a layer of noodles on top, with Alfredo and then mozzarella cheese to top off the lasagna. Cook on low 3-4 hour until noodles are soft.
Yum! Enjoy!
Ingredients
- 1lb cubed or shredded chicken (cooked or uncooked. Can use leftover rotisserie chicken)
- 3-4 cups shredded Italian Blend cheese/Mozzarella (or your own blend of cheeses)
- 1 15oz container Ricotta Cheese
- 2 15oz jars of Alfredo sauce
- 1/2 cup water
- garlic
- Italian seasoning
- 9-12 lasagna noodles
Instructions
- Open the alfredo sauce, and add water to each jar. You could pour them into a bowl and add 1/2 cup of water, but that makes another dish to wash, so I just added water to the jar and stirred it in.
- Toss your chicken in the garlic and Italian seasoning.
- Pour a thin layer of alfredo on the bottom of your crockpot. Add a layer of noodles, then alfredo on top of the noodles, then chicken, then cheese (honestly, I did not measure the cheese, I just sprinkled until it looked good).
- Make sure to get the alfredo to the edge of the noodles. This is what will cook the noodles.
- Repeat for 3 layers.
- I had a layer of noodles on the top, with Alfredo and then mozzarella cheese to top off the lasagna.
- Cook on low 3-4 hour until noodles are soft.
