Indulge in a culinary masterpiece that combines the rich flavors of chicken, pesto, and lasagna in one delectable dish. This crock-pot chicken and pesto lasagna is a perfect blend of classic Italian flavors with a modern twist. This easy-to-follow recipe uses simple ingredients that come together to create a hearty and satisfying meal. Discover how to layer tender chicken, flavorful pesto, gooey cheese, and delicate lasagna noodles in your trusty crock pot for a hands-off cooking experience. With minimal preparation and a few hours in the slow cooker, you'll have a dish that's perfect for busy weeknights, special occasions, or potlucks. This recipe is a crowd-pleaser that's sure to impress family and friends alike. The article also features a collection of other enticing lasagna recipes, such as a vegetable lasagna that caters to vegetarians, a classic lasagna Bolognese for meat lovers, and a unique lasagna soup that offers a comforting twist on the traditional dish.
Let's cook with our recipes!
SLOW COOKER LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
- For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
- For the lasagna: Spray a 6-quart slow cooker with cooking spray.
- Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
- For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.
CROCK POT CHICKEN AND PESTO LASAGNA
Chicken and pesto lasagna, if you dont have slow cooker, boil pasta and use baking dish I found this recipe I believe it was from a family circle magazine..I only kept the recipe so I dont remember.
Provided by malinda sargent
Categories Turkey
Time 20m
Number Of Ingredients 10
Steps:
- 1. Heat oil in a large non stick skillet over medium high heat. Add onion and garlic to skillet and cook 3 minutes or until softened. Add chicken to skillet and cook stirring frequently until no longer pink. Add spinache, pestco, salt and pepper to skillet and stir until well blended, set aside. In small bowl combine ricotta and ½ cup Italian shredded cheese. Coat slow cooker with non stick spray, layer a third of the uncooked noodles, overlap as needed, spread a third of chicken mixture over noodles, then top with ¼ cup water. Dallop a third of ricotta mixture on top, and continue layering with remaining noodles, meat, ¼ cup water, and ricotta. Cover and cook on high for 3 hours or low for 5 ½ hours. Sprinkle remaining ¼ cup cheese on top for at least 15 minutes. Serves 6 prep time: 10 minutes cook : 7 minutes slow cook: 3 hour Per serving 394 calories ( 8g sat fat ) 28 gram protein, 29 gram carbs, 3 gram fiber, 547 mg sodium, 144 mg cholesterol
SLOW-COOKED LASAGNA
This traditional favorite is made super easy in a slow cooker. The finished Crock-Pot lasagna cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow-cooker crock. -Rebecca Goodwin, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper. , Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce., Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts :
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
SLOW COOKER CREAMY PESTO CHICKEN AND PASTA
Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.
Provided by Meretia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
- Cover and cook until chicken is no longer pink inside, about 3 hours.
- Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
- Cook on High 1 more hour.
- Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
- Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.
Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g
PESTO LASAGNA
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
Provided by JAMON0126
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g
Tips:
- Use a slow cooker with a 4-quart or larger capacity.
- For a creamier lasagna, use a combination of ricotta and cottage cheese.
- If you don't have pesto on hand, you can make your own by blending together basil, olive oil, Parmesan cheese, pine nuts, and garlic.
- Feel free to add other vegetables to the lasagna, such as zucchini, spinach, or mushrooms.
- If you're short on time, you can use no-boil lasagna noodles. Just be sure to cook them according to the package directions before assembling the lasagna.
- Let the lasagna rest for at least 15 minutes before serving so that it has time to set.
Conclusion:
Crock-Pot chicken and pesto lasagna is a delicious and easy-to-make meal that is perfect for busy weeknights. With just a few simple ingredients, you can create a satisfying and flavorful lasagna that the whole family will love. So next time you're looking for a quick and easy dinner idea, give this recipe a try.
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