Slow-Cooker Cheesy White Lasagna

Name: Slow-Cooker Cheesy White Lasagna
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1 pound ground chicken or beef; 2 teaspoons canola oil; 1-3/4 cups sliced fresh mushrooms; 1 medium onion, chopped; 2 medium carrots, chopped; 2 garlic cloves, minced; 2 teaspoons Italian seasoning; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup white wine or chicken broth; 1 cup half-and-half cream; 4 ounces cream cheese, softened; 1 cup shredded white cheddar cheese; 1 cup shredded Gouda cheese; 1 large egg, beaten; 1-1/2 cups 2% cottage cheese; 1/4 cup minced fresh basil or 4 teaspoons dried basil; 9 no-cook lasagna noodles; 4 cups shredded part-skim mozzarella cheese; Additional minced fresh basil, optional

TOTAL TIME: Prep: 30 min. Cook: 3 hours + standing YIELD: 8 servings.

Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking. —Suzanne Smith, Bluffton, Indiana

Ingredients

1 pound ground chicken or beef
2 teaspoons canola oil
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 ounces cream cheese, softened
1 cup shredded white cheddar cheese
1 cup shredded Gouda cheese
1 large egg, beaten
1-1/2 cups 2% cottage cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Additional minced fresh basil, optional

Directions

1. Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross 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, 6-8 minutes, breaking into crumbles; drain. Remove chicken from pot and set aside.
3. In same pot, heat oil over medium-high heat. Add 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 wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil.
4. Spread 1 cup chicken mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup chicken mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining chicken mixture and mozzarella. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil. Using foil strips as handles, remove lasagna to a cutting board or platter.

Nutrition Facts

1 piece: 603 calories, 35g fat (19g saturated fat), 165mg cholesterol, 1086mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 40g protein.