Here’s the best version of my favorite food—lasagna! Even though this recipe requires a little more prep than most, it leaves you plenty of time to put together the remainder of the meal while it gently bakes to perfection in the slow cooker.
—Suzanne Smith, Bluffton, IN
Prep: 30 min. • Cook: 3 hours + standing • Makes: 8 servings
1 lb. ground chicken
2 tsp. canola oil
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 oz. cream cheese, softened
1 cup (4 oz.) shredded white cheddar cheese
1 cup (4 oz.) shredded Gouda cheese
1 large egg, beaten
1 1/2 cups (12 oz.) 2% cottage cheese
1/4 cup minced fresh basil or 4 tsp. dried basil
9 no-cook lasagna noodles
4 cups (16 oz.) shredded part-skim mozzarella cheese
Additional minced fresh basil, optional
1. Fold two 18-in.-square pieces of heavy-duty foil into thirds. Crisscross the 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, for 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
3. In same pot, heat oil over medium-high heat. Add the 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 the wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in the cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine the 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 for 30 minutes. If desired, sprinkle with additional basil.
Per serving: 1 serving equals 603 cal., 35g fat (19g sat. fat), 165mg chol., 1086mg sodium, 28g carb. (7g sugars, 2g fiber), 40g pro.
GOES GREAT WITH
A big dinner calls for a big dessert! Turn to give fancy Caramel Fluff & Toffee Trifle a try. It comes together in no time flat!
It’s easy to customize this recipe and make it your own.
DON’T HAVE GROUND CHICKEN?
Simply use a pound of lean ground beef instead.
NOT SURE ABOUT THE CHEESES?
If Gouda and white cheddar aren’t exactly family favorites, try Parmesan or Colby—or just increase the mozzarella.