Sem dúvida, esta Lasanha Branca é a nossa favorita de todos os tempos na casa!

Ingredientes:
– 9 lasagna noodles, uncooked
– 1 jar (15 oz.) of alfredo sauce
– 1 cup of chicken broth
– 2 cups of cooked, shredded chicken
– 15 oz. ricotta cheese
– 2 cups mozzarella cheese, shredded
– 1 cup Parmesan cheese, grated
– 1 egg
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– Fresh parsley for garnish (optional)
Instructions:
1. In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, garlic powder, Italian seasoning, salt, and pepper. Set this cheese mixture aside.
2. In another bowl, combine the alfredo sauce and chicken broth to create a thinner, more spreadable sauce.
3. Spoon a layer of the alfredo sauce mixture into the bottom of the slow cooker.
4. Place three uncooked lasagna noodles on top of the sauce, breaking them as necessary to fit into the slow cooker.
5. Spread half of the cheese mixture over the noodles and add half of the shredded chicken on top of that.
6. Repeat the layers, starting with the alfredo sauce mixture, then noodles, the remaining cheese mixture, and the remaining chicken. Finish with a layer of noodles and the remaining alfredo sauce mixture.
7. Cubra com a 1 xícara restante de queijo mussarela e 1/2 xícara de queijo parmesão.
8. Tampe e cozinhe em fogo baixo por 4-5 horas até que o macarrão esteja macio.
9. Depois de cozida, deixe a lasanha descansar na panela elétrica por cerca de 20 minutos antes de servir; Isso permite que ele endureça e facilita o corte.

Anúncio

10. Enfeite com salsa fresca antes de servir, se desejar.
Desfrute da sua cremosa e deliciosa Lasanha Branca de Fogão Lento combinada com sua escolha de acompanhamento para uma refeição completa e satisfatória.