Description
A healthier take on traditional lasagna using white chicken, whole wheat noodles, and fresh vegetables, cooked slowly for deep flavor.
Ingredients
- 1 lb boneless, skinless chicken breast
- 8 whole wheat lasagna noodles
- 2 cups low-fat ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups low-sodium chicken broth
Instructions
- Layer half the chicken, noodles, ricotta, spinach, zucchini, and mozzarella in the slow cooker.
- Repeat the layers with remaining ingredients.
- Pour chicken broth over the top.
- Cover and cook on low for 4-5 hours.
- Sprinkle with Parmesan before serving.
Notes
- Substitute gluten-free noodles if needed.
- Add more vegetables like mushrooms or bell peppers for extra nutrition.
- Let it rest for 10 minutes before slicing.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian