Now This Is How Lasagna Should Be Done!

I love to make this to take to potluck dinners. It’s always so much easier to take something that goes in a crock pot. You know that it’s going to stay warm, and it’s super easy to transport. There is usually never any of this stuff left when I take it. All that I get to take home with me is all the compliments that I get on the amazing flavor. I have passed out this recipe to tons of people, and I’m more than happy to share it with all of my friends and family. It’s too good to keep all to myself!

Check out what they are saying about this recipe over at Julie’s Eats & Treats:

“This is the Perfect Comfort Food Dinner for Busy Families!”

We have this on those really busy weekenights when I know I don’t have time to cook.



1 lb chicken, cooked and shredded

9 Barilla lasagna noodles

4 c. Crystal Farms Garlic Jack Shredded Cheese

1 1/2 c. cottage cheese

2 (15 oz) jars Ragu roasted garlic Alfredo

1/2 c. water




In a mixing bowl combine the Alfredo sauce and water. Whisk until combined. Spread a fourth of Alfredo mix on the bottom of a 6 quart crock pot. Arrange 3 lasagna noodles on top of sauce. Spread 1/3 of the chicken on top of lasagna noodles.

In a mixing bowl combine cheeses. Spread 1/3 of cheese mixture over chicken. Repeat these steps twice.

Cook on low for 4-5 hours, or until noodles are cooked through.






Quick Tip: Use your own alfredo sauce recipe if you have one you like.

Thanks again to Julie’s Eats & Treats for this comforting recipe.