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Slow-Cooker Cheesy White Lasagna

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
  • Total Time
    Prep: 30 min. Cook: 3 hours + standing
  • Makes
    8 servings

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

  • 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.
  • In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
  • 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.
  • 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 30 minutes. If desired, sprinkle with additional basil.
Nutrition Facts
1 slice: 603 calories, 35g fat (19g saturated fat), 165mg cholesterol, 1086mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 40g protein.

Reviews

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Average Rating:
  • Jane
    May 29, 2020

    a small fortune on cheese only to end up in the trash

  • richsbaby1
    Feb 10, 2020

    I'm wondering if this recipe can be baked in the oven? Would I need to change anything? Thanks!

  • marcibanes
    Jan 23, 2020

    VERY GOOD! NICE AND CHEESY. I MADE THIS RECIPE JUST AS WRITTEN AND OUR FAMILY REALLY LIKED THE LASAGNA. IT WAS A NICE CHANGE FROM THE TRADITIONAL LASAGNA.

  • menkens
    Nov 25, 2018

    Made this Tuesday night with hot Italian sausage and it was WONDERFUL... did not make it in a slow cooker; instead in my Trisagna pan. Only 4 "stars" because if I would have done 3 layers there would have been more noodle than other GREAT "stuff"! I also added 1/2 cup water (should have used broth but sink was closer!) pouring some over the top of each layered section because of the "oven ready" noodles. I will definitely make again... used 8oz fresh sliced mushrooms = ~2 cups; 2 carrots = ~1 cup for me

  • Krstos3
    Oct 30, 2018

    Good, cheesy lasagna the whole family enjoyed

  • jlmoats
    Mar 16, 2018

    Made this twice and it was a hit. The second time I left out the Chicken and added more vegetables to make it for vegetarian friends.

  • Tamara
    Feb 25, 2018

    Looks awesome! I want to make this with ground turkey & maybe some sausage

  • Nicole
    Jul 27, 2017

    No comment left

  • Cassandra
    Apr 3, 2017

    I LOVE this lasagna. The only negative thing I can say is that it is chocked full of cheese and calories. I love cheese so it's definitely a great recipe if you love cheese too. The combination of cheese that is utilized is fantastic.