Description
A rich and velvety slow-cooker lasagna featuring a creamy garlic white sauce instead of traditional marinara. Tender noodles and melted cheeses create the ultimate comfort meal.
Ingredients
Scale
- 9 lasagna noodles (dry or no-boil)
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 3 cups shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, stir together ricotta cheese, egg, and 1/4 cup of Parmesan cheese until smooth.
- In a separate bowl, whisk together heavy cream, minced garlic, Italian seasoning, the remaining Parmesan, salt, and pepper.
- Pour a thin layer of the garlic cream sauce into the bottom of a 6-quart slow cooker to prevent sticking.
- Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta mixture and a sprinkle of mozzarella cheese.
- Pour a portion of the garlic cream sauce over the cheese layer.
- Repeat the layers of noodles, ricotta, mozzarella, and sauce until all ingredients are used, finishing with a thick layer of mozzarella on top.
- Cover and cook on low for 4 to 6 hours, or until the noodles are tender when pierced with a knife.
- Remove from the slow cooker and let rest for 15 minutes before slicing into portions.