5-Ingredient Chicken Parmesan Lasagna Recipe

Preheat oven 375F degrees. Coat a 13x9-inch baking pan or your slow cooker with nonstick cooking spray. Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce. Cover with foil and bake for 1 hour. Uncover and top with the remaining 1/4 cup of cheese. Place back in the oven for an additional 5 to 10 minutes, or until the cheese melts. Remove from the oven and allow to rest for about 10 minutes. Cut into 10 even pieces. Ideal slow cooker size: 9x13-inch casserole crock is best. A large 5- to 6-Quart slow cooker will also work. Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce. Cover and bake on LOW for 4 to 5 hours, or until heated through and bubbly around the edges. Remove cover and continue to cook on low for 30 minutes more. (Be careful not to let the condensation in the cover drip back into your lasagna.) Cut into 10 even pieces.