Slow Cooker White Chicken Lasagna with Spinach
Lasagna in the slow cooker, not a traditional cooking method, but let me tell you how amazing it was! This slow cooker white chicken lasagna with spinach has the layered components of traditional lasagna and the bubbly golden brown finish of a pasta bake. Ground chicken is sauteed with onion and garlic, while ricotta cheese is combined with sauteed spinach, both get layered with noodles and a quick homemade bechamel sauce.
Ingredients
12 sheets Lasagna noodles , regular or no-boil both work
8 oz. Mozzarella cheese, shredded
2 cups Chicken stock, you'll need 32 oz. total
For the ricotta mix:
5 cups Baby spinach
15 oz. Ricotta cheese , I use part skim
1 tbsp Everyday Blend Seasoning
For the bechamel:
4 tbsp Unsalted butter
1/4 cup All-purpose flour
2 1/2 cups Whole milk, or half & half
2 cups Chicken stock , you'll need 32 oz. total
1 tbsp Everyday Seasoning Blend
For the ground chicken:
1 tbsp Unsalted butter
16 oz. Ground chicken
1 large White onion, finely diced
3-4 cloves Garlic , minced
1 tsp Everyday Seasoning Blend
Instructions
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In a large sauté pan, sauté the spinach down over medium-high heat until wilted, this can be done in batches if needed. Use a paper towel to squeeze out any excess moisture. Add to a large mixing bowl along with the ricotta and seasoning,. Mix to combine, set aside.
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In the same sauté pan, melt butter over medium-high heat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant. Add in the ground chicken and seasoning. Sauté until the ground chicken is cooked through, set aside.
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In a large sauté or sauce pan, melt butter over medium heat. Once melted, sprinkle in the flour and whisk until combined, let the mixture cook for 2-3 minutes, stirring often. It should turn a golden color.
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Keeping the heat on medium, mix in the milk, a 1/2 cup at a time, stirring in between. Mix in seasonings and chicken stock. Allow to simmer over medium heat stirring often to thicken. Note, we want this to be more on the liquidy side so the lasagna doesn't dry out while cooking.
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Heavily grease the slow cooker. To assemble the lasagna, add about a cup of the bechamel sauce to the base of the slow cooker. Top with 3-4 sheets lasagna noodles, I broke mine in half. Top with 1/4 of the chicken mixture, 1/4 of the ricotta mixture, and 1/4 of the shredded mozzarella, spreading out evenly.
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Repeat this process a total of 3-4 times depending on the size of your crockpot until all ingredients have been used. End with a layer of mozzarella cheese. Pour over the remaining 2 cups of chicken stock, this helps keep things from drying out.
- Slow cook on high for 4 hours or on low for 6-7 hours. When ready to serve slice and scoop a serving, top with red pepper flakes or parmesan cheese if desired and enjoy!
Full Recipe Here: https://theheartylife.org/slow-cooker-white-chicken-lasagna-with-spinach/