Crockpot Pesto Chicken Lasagna Recipe
Looking for an easy and delicious lasagna? Try this crockpot lasagna easy recipe, the perfect solution for busy nights! With a simple mix of pesto, chicken, and cheese, this crockpot slow cooker dish will become your new go-to easy lasagna recipe. It's a hearty lasagna dinner that the whole family will love! This crockpot lasagna is an easy dinner that saves you time and effort! With just a few ingredients, this easy crockpot lasagna recipe is perfect for those busy nights when you need a simple and comforting lasagna dinner. Get the crockpot lasagna recipe now for a delicious family meal!
Ingredients
- 3 boneless, skinless chicken breasts fresh or frozen
- 1 cup pesto store-bought or homemade
- 16 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 ½ cups marinara sauce
- 9-12 no-boil lasagna noodles
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Place the chicken breasts in the crockpot. Season with salt and pepper, and pour half of the pesto sauce over the chicken. Cook on low for 4-6 hours, until the chicken is tender and easily shredded.
Shred the Chicken:
- Once the chicken is cooked, shred it with two forks and mix it with the remaining pesto sauce in the crockpot.
Make the Cheese Mixture:
- In a separate bowl, mix together the ricotta cheese, mozzarella, Parmesan, and egg. Season with salt and pepper.
Assemble the Lasagna:
- Spread a small amount of marinara sauce on the bottom of the crockpot. Layer lasagna noodles, then add a layer of shredded chicken and pesto mixture, followed by a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
Cook the Lasagna:
- Cover and cook on low for 3-4 hours, or until the lasagna is bubbly and the noodles are soft.
Rest and Serve:
- Let the lasagna sit for 10 minutes before cutting into it to help set the layers. Serve and enjoy!
Notes
Storage:
Store leftovers in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to 3 months—just thaw overnight in the fridge before reheating. Notes:
Store leftovers in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to 3 months—just thaw overnight in the fridge before reheating. Notes:
- If you prefer a meat-free version, you can omit the chicken and add extra cheese or vegetables like spinach or mushrooms.
- This recipe can easily be doubled to feed a larger crowd or to have leftovers for later!