This is a creamy and cheesy lasagna, which can either be cooked in a slow cooker or the oven. I make it with whole wheat lasagna noodles and some fat-free ingredients for a lighter dish. It's great with a salad and some crusty French bread.
1Cook chicken breasts. You can use regular chicken breast, boneless, rotisserie, left-over, whatever you have. Cool chicken and debone, if needed. Chop chicken into small pieces, set aside. Either cook lasagna noodles in chicken broth or boiling, salted water for about 4 minutes. Reserve liquid.
In a medium saucepan, melt butter over medium heat. When melted, add flour and whisk flour into butter until thickened (as in a roux). Add cream cheese and melt. Add milk, minced onion, salt, pepper, ranch dressing mix, nutmeg and boullion cubes. As this begins to thicken, slowly add water and cook until mixture becomes the consistency of pasta sauce. Be careful not to scorch, as milk scorches easily so thicken slowly. When thickened as you like it, add chopped chicken and mix well. NOTE: Just use the amount of water needed to make it the consistency you like, I like it the consistency of pasta sauce. You won't want sauce too thick as it will continue to thicken as it cooks in slow cooker or oven.
In a slow cooker, ladel some sauce in the bottom. Layer in this order:
2 or 3 lasagna noodles
ladle of sauce to cover noodles
some mozzarella cheese
sprinkle Parmesan cheese
Repeat above layering until all noodles are use. Cook on medium heat in slow cooker for about 3 - 4 hours or until tender and bubbly. Top with more mozzarella cheese and either Colby Jack or cheddar cheese. Let melt.
*This can be cooked in the oven if you desire. Preheat oven to 350° and layer all ingredients as stated above in 9 x 13 pan and cook about 30 - 40 minutes.