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Spicy Chicken Lasagna
4 h 15 m
Diabetic Living Magazine
“Instead of spending hours at the stove making an Italian tomato sauce for your lasagna, let your slow cooker do the work. Your family will love the chicken and mushrooms in this makeover recipe of traditional lasagna.”
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 teaspoon sodium-free Italian herb seasoning, crushed
½ teaspoon ground pepper
12 no-boil lasagna noodles
2 tablespoons grated Parmesan cheese
Chopped fresh basil (optional)
1Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.
2Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.
3Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.
4To assemble, spread ½ cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.
5Cover and cook on low-heat setting for 3¾ hours. Top with the remaining ½ cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.
6To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.