Hands down, this White Lasagna is our all time favorite in the house!.
Ingredients:
1 lb. ground chicken or turkey
1 onion, chopped
3 cloves garlic, minced
1 (15 oz.) container ricotta cheese
1 cup grated Parmesan cheese
2 eggs
2 cups shredded mozzarella cheese
1 (10 oz.) package frozen chopped spinach, thawed and well-drained
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
9 lasagna noodles, uncooked
1 (26 oz.) jar Alfredo sauce
1 cup chicken broth
Instructions:
In a skillet, cook the ground chicken or turkey with the onion and garlic until the meat is browned and the onions are tender. Drain any excess fat.
In a bowl, mix together ricotta cheese, 1/2 cup Parmesan cheese, eggs, 1 cup mozzarella cheese, spinach, basil, oregano, salt, and pepper.
In a separate bowl, combine Alfredo sauce and chicken broth.
Spread a thin layer of the Alfredo sauce mixture on the bottom of the slow cooker.
Place a layer of uncooked lasagna noodles over the sauce (break noodles if necessary to fit).
Spread half of the cheese and spinach mixture over the noodles.
Add half of the cooked meat mixture.
Repeat the layers of noodles, cheese/spinach mixture, and meat.
Top with remaining noodles and Alfredo sauce mixture. Make sure noodles are covered in sauce.
Cook on low for 4-5 hours until noodles are tender.
In the last 10 minutes of cooking, sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan cheese on top. Cover and let melt.
Let the lasagna stand for 10 minutes before serving for easier cutting.