This recipe does not photograph well. Actually, it doesn’t look that great in person either. But since I gobbled it up, enjoying every bite, I decided to share it with you.
I started with this recipe from the Crockpot Recipe Exchange. But there was something that bugged me about using a whole bottle of BBQ sauce in a lasagna. I can’t claim to always avoid High Fructose Corn Syrup (hello, ketchup!) but I thought I could do better. You might say I was inspired by the Penzey’s BBQ Seasoning in my spice cabinet.
Just like in my Crockpot Vegetarian Lasagna, there’s a lot of extra sauce. It’s perfect for scooping up with some freshly baked bread. I really liked the BBQ flavor as a spin on traditional lasagna. So even if this was a mess in my dish, it was a yummy mess, and I’ll make it again.
Crockpot BBQ Chicken Lasagna
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 T Penzey’s BBQ Seasoning
1 (24 oz.) container fat free cottage cheese
1/2 c. grated Parmesan cheese
6 oz. lasagna noodles, broken as needed
2 c. reduced fat shredded cheddar cheese
2 c. shredded, cooked chicken breast
In a large bowl, combine tomatoes, sauce, paste, and BBQ seasoning. In a medium bowl, combine cottage cheese, Parmesan, and egg.
Layer in your crockpot as follows: 1 c. sauce; 2 oz. noodles; 1/2 cottage cheese mixture;
3/4 c. reduced fat cheddar; chicken; 2 c. sauce; 2 oz. noodles; remaining cottage cheese mixture;
3/4 c. reduced fat cheddar; 1 1/2 c. sauce; 2 oz. noodles; remaining sauce; remaining cheddar.
Cover and cook on Low for 4-5 hours. Let stand for 30 minutes before serving.
-Adapted from the Crockpot Recipe Exchange