Ingredients
3/4 lb chicken breast, finely diced
25 oz pasta sauce
12 lasagna noodles
1 ½ cups mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
1 tsp. Italian seasoning
¼ cup fresh basil leaves
½ cup cherry tomatoes, cut into fourths
2 tsp. olive oil
3 cloves garlic, minced
½ onion, diced
1 tsp. salt
Preparation
Heat the oil in a large skillet and add the chicken and onion and cook until the chicken loses its pink color.
Add garlic and cook for one minute.
Add ½ of the pasta sauce and stir to combine.
Combine the cheeses, Italian seasoning and salt.
Add ½ of the remaining sauce to the bottom of the crockpot and then layer the lasagna noodles on the bottom.
Brush the noodles with the sauce and add a layer of meat and sprinkle with some cheese.
Repeat the layering until ingredients are gone.
Top the remaining cheese, basil leaves and tomatoes.
Cover and cook for 4-6 hours on low, or until the noodles are cooked.
Allow the lasagna to sit for 15 minutes before cutting.
