Well, I didn’t mean to tease everyone when I posted a pic on Facebook last week after I made my first crockpot chicken lasagna… The thing is that I didn’t write anything down when I did it! I decided to remake it today and took some notes… Below you’ll find some pictures that show me building my layers and the full ingredient list and directions. I’m really excited about this recipe because it’s a way for me to easily get in protein and baby #2 isn’t a big fan of a lot of meat! 😉 Plus, it took me about 15 minutes from start to finish and that was with taking pics! Add in that the recipe is (picky) toddler and hubby approved, and you’ve got a winning meal!
********** Let’s begin! **********
First, you’re going to start by laying down a layer of sauce in the bottom of your slow cooker. As you can see in the picture, I often use Reynolds Slow Cooker Liners to make clean up easier. I LOVE not having to scrape or soak cooked sauce off the sides!
Next, you’re going to build your first layer by placing your no cook Barilla lasagna sheets down and top with shredded chicken, ricotta and mozzarella, if you wish.
I usually do three “filled layers” total. (You can see that I go heavy on the ricotta in the beginning… I need to learn to judge how much I’m using better!) The top layer of today’s lasagna is finished and looks like this…
To finish it off, you simply add sauce, cover with noodles, add another layer of sauce and top with shredded mozzarella.
The fine details for those that want to give this a try…
Feedback? Comments? Feel free to leave them below… I’d love to know what you think and how your dinner turns out!