Mix ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Combine alfredo sauce and chicken broth in another bowl.
Layer some alfredo sauce mixture in the slow cooker.
Add three lasagna noodles, breaking to fit.
Spread half the cheese mixture and half the chicken.
Repeat layers with remaining ingredients, finishing with noodles and sauce.
Top with remaining mozzarella and Parmesan.
Cook on low for 4-5 hours until noodles are tender.
Let rest for 20 minutes before serving.
Garnish with parsley if desired.
Enjoy your delightful Slow Cooker White Lasagna, served with a chosen side for a complete, heartwarming meal.
ADVERTISEMENT
