18ouncesboneless skinless chicken breasts (3 large chicken breasts) cubed
4clovesgarlic minced
2/3cupred onion diced
12-6sheetswholewheat lasagna noodles uncooked
3cupsAlfredo sauce
1cupwater
15ouncescontainer Ricotta cheese
2eggs
1tablespoonoregano
1/2teaspoonground pepper
3cupsshredded mozzarella cheese
4ouncescan mushrooms
1-2tablespoonsbutter
Instructions
Soak the noodles in a container of warm water while prepping the chicken.
Fry up the chicken, garlic and onions in a skillet with the oil until the chicken is cooked through completely. Set aside.
Combine the Alfredo sauce and the water in a large measuring cup.
Combine the ricotta cheese, eggs, pepper and oregano in a small bowl. Place one cup of the shredded mozzarella to the side for topping later on.
Grease the bottom and sides of the crockpot with the butter.
Take 1 cup of the sauce mixture and pour into the bottom of the crockpot. Place 3-4 noodles on top of the sauce for your bottom layer; you will have to break them up and patchwork piece them together.
Place 1/3 of your ricotta mixture on top of the noodles, then take 1/3 of your chicken mixture and place on top.
Sprinkle 1/3 of the shredded cheese on top, followed by 1/3 of the mushrooms.
Take another 3-4 noodles and place them on top again. Pour another cup of the sauce mixture on top. Repeat with another 1/3 of the chicken, ricotta, cheese, etc on top. Top with another set of noodles. Pour on another cup of sauce.
Take remaining thirds of everything and add on top.
Top with noodles again.
Pour the last cup of sauce on top, then top with the cup of shredded cheese that you had set aside.
Cook on low for 5-6 hours. This shouldn't be cooked longer than 6 hours. Serve and enjoy!