SLOW-COOKER CHEESY WHITE LASAGNA

From tasteofhome.com

Ingredients

• 1 pound ground chicken or beef

• 2 teaspoons canola oil

• 1-3/4 cups sliced fresh mushrooms

• 1 medium onion, chopped

• 2 medium carrots, chopped

• 2 garlic cloves, minced

• 2 teaspoons Italian seasoning

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup white wine or chicken broth

• 1 cup half-and-half cream

• 4 ounces cream cheese, softened

• 1 cup shredded white cheddar cheese

• 1 cup shredded Gouda cheese

• 1 large egg, beaten

• 1-1/2 cups 2% cottage cheese

• 1/4 cup minced fresh basil or 4 teaspoons dried basil

• 9 no-cook lasagna noodles

• 4 cups shredded part-skim mozzarella cheese

• Additional minced fresh basil, optional

INSTRUCTIONS:

1. Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.

2. In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Remove chicken from pot and set aside.

3. In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil.

4. Spread 1 cup chicken mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup chicken mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining chicken mixture and mozzarella. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil. Using foil strips as handles, remove lasagna to a cutting board or