Alfredo Lasagna in a Slow Cooker
A simple slow cooker lasagna made with Alfredo sauce, chicken, and layers of noodles and cheese. An easy, hands-off dinner for busy days.
Ingredients
- 10-12 lasagna noodles uncooked
- 2 (16 ounce) jars of your favorite alfredo sauce
- 1/3 cup water
- 1 1/2 cup chicken, cooked and diced can also use rotisserie or canned
- 1 (16 ounce) container of cottage cheese or ricotta
- 2 cups shredded mozzarella cheese
- 2 Tablespoons shredded parmesan cheese
- 1 teaspoon dried parsley
Instructions
Instructions
- Lightly spray a 5–6 quart slow cooker with cooking spray.Break 3–4 lasagna noodles to fit the bottom of the slow cooker.Spread one-third of the Alfredo sauce over the noodles.Sprinkle half of the water and half of the chicken evenly over the sauce.Spread half of the cottage cheese over the chicken, then sprinkle one-third of the mozzarella cheese on top.Add another layer of broken noodles. Spread another third of the Alfredo sauce over the noodles, followed by the remaining chicken, water, and cottage cheese. Sprinkle another third of the mozzarella on top.Add the remaining noodles, Alfredo sauce, and mozzarella cheese.Sprinkle with Parmesan cheese and dried parsley.Cover and cook on low for 4–5 hours, until noodles are tender. Avoid cooking longer to prevent soggy noodles.
Notes
- A 5–6 quart slow cooker works best for even layering.Cooking longer than 5 hours may result in overly soft noodles.Let the lasagna rest for 10–15 minutes before serving for cleaner slices.Can also sprinkle top with other types of cheese if desired. I like to use fiesta.
