This White Lasagna is a creamy, cheesy, and comforting twist on the classic lasagna. Featuring ground chicken or turkey, fresh spinach, creamy ricotta, and a rich Alfredo sauce, this dish is a family favorite that’s ideal for both weeknight dinners and special occasions. The best part? It’s made in the slow cooker, so you can set it and forget it! Let’s dive into the recipe.
Ingredients
For the Meat Layer:
1 lb ground chicken or turkey 🍗
1 onion, chopped 🧅
3 cloves garlic, minced 🧄
For the Cheese and Spinach Layer:
1 (15 oz) container ricotta cheese 🧀
1/2 cup grated Parmesan cheese 🧀
2 large eggs 🥚🥚
1 cup shredded mozzarella cheese 🧀
1 (10 oz) package frozen chopped spinach, thawed and well-drained 🥬
1 teaspoon dried basil 🌿
1 teaspoon dried oregano 🌿
Salt and pepper, to taste 🧂
For the Sauce Layer:
1 (26 oz) jar Alfredo sauce 🥫
1 cup chicken broth 🍲
For Assembly:
9 lasagna noodles, uncooked 🍜
1 cup shredded mozzarella cheese (for topping) 🧀
1/2 cup grated Parmesan cheese (for topping) 🧀
Instructions
Step 1: Cook the Meat
In a large skillet, cook the 1 lb of ground chicken or turkey with the chopped onion and minced garlic over medium heat. Cook until the meat is fully browned and the onions are soft and translucent.
Drain any excess fat and set aside.
Step 2: Prepare the Cheese and Spinach Mixture
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, 2 eggs, 1 cup of shredded mozzarella cheese, thawed and drained spinach, dried basil, dried oregano, salt, and pepper. Mix until well combined.
Step 3: Prepare the Sauce
In a separate bowl, mix the Alfredo sauce and chicken broth until smooth.
Step 4: Assemble the Lasagna in the Slow Cooker
Spread a thin layer of the Alfredo sauce mixture on the bottom of the slow cooker.
Place a layer of uncooked lasagna noodles over the sauce, breaking them if necessary to fit.
Spread half of the cheese and spinach mixture over the noodles.
Add half of the cooked meat mixture over the cheese layer.
Repeat the layers: noodles, cheese/spinach mixture, and meat mixture.
Top with a final layer of noodles and the remaining Alfredo sauce mixture. Make sure the noodles are fully covered with sauce to prevent them from drying out.
Step 5: Cook the Lasagna
Cover the slow cooker and cook on low for 4-5 hours, or until the noodles are tender and cooked through.
Step 6: Add the Cheese Topping
In the last 10 minutes of cooking, sprinkle the remaining 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese over the top.
Cover and let the cheese melt.
Step 7: Serve and Enjoy!
Turn off the slow cooker and let the lasagna stand for 10 minutes before serving. This makes it easier to cut and serve.
Scoop out portions and enjoy this creamy, cheesy, and comforting dish!
Tips and Variations
- Add Veggies: Mix in sautéed mushrooms, zucchini, or bell peppers for extra flavor and nutrition.
- Use Homemade Alfredo Sauce: If you prefer, make your own Alfredo sauce instead of using store-bought.
- Make It Spicy: Add a pinch of red pepper flakes to the meat mixture for a little heat.
- Swap the Protein: Use ground beef or Italian sausage instead of chicken or turkey.
Why You’ll Love This Recipe
✅ Creamy, cheesy, and packed with flavor
✅ Easy to make in the slow cooker—no oven required!
✅ Perfect for feeding a crowd or meal prepping
✅ Comfort food at its finest
Prep Time: 20 minutes
Cooking Time: 4-5 hours
Total Time: Approximately 4 hours 30 minutes
Servings: 6-8
This White Lasagna is a delicious and satisfying dish that’s sure to become a family favorite. Whether you’re cooking for a weeknight dinner or a special occasion, it’s a guaranteed crowd-pleaser. Enjoy! 🧑🍳🍝😋