Slow Cooker White Lasagna

• 9 lasagna noodles, uncooked
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups cooked chicken, shredded
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups Alfredo sauce
• 1 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

• In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
• In the slow cooker, spread a thin layer of Alfredo sauce.
• Place 3 lasagna noodles over the sauce, breaking them as needed to fit.
• Layer half of the ricotta mixture and half of the shredded chicken over the noodles.
• Repeat layers: sauce, noodles, ricotta mixture, and chicken.
• Top with the remaining noodles, sauce, and 1 cup mozzarella cheese.
• Pour chicken broth around the edges of the cooker.
• Cover and cook on low for 4-5 hours.
• Garnish with fresh parsley before serving.