Mama's Picks
About
Well, this is delicious! Oh my, it truly is! Oh-My Lasagna Pie is a slow-cooked, savory, cheesy delight! Filled with succulent ground beef, tender noodles, creamy sauce, and lots of herbaceous basil. Oh yes indeed, Oh-My Lasagna Pie is delicious through and through! Just try a slice and see for yourself!
Recommended Articles
Ingredients
- 1 pound ground chicken or beef
- 2 teaspoons canola oil
- 1 3/4 cups fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup white wine or chicken broth
- 1 cup half-and-half cream
- 4 ounces cream cheese, softened
- 1 cup white cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 1 large egg, beaten
- 1 1/2 cups 2% cottage cheese
- 1/4 cup fresh basil, minced, plus more to taste
- 9 no-cook lasagna noodles
- 4 cups part-skim mozzarella cheese, shredded
Directions
Step 1 -Fold two 18-inch square pieces of heavy-duty foil into thirds.
Step 2 -Crisscross the foil strips and place them on the bottom and up the sides of a 6-quart slow cooker.
Step 3 -Coat the strips with cooking spray.
Step 4 -In a 6-quart stockpot, cook the chicken over medium heat, breaking it into crumbles, until it is no longer pink, about 6-8 minutes.
Step 5 -Drain the fat from the stockpot.
Step 6 -Transfer the chicken from the stockpot.
Step 7 -In the same pot, heat the oil over medium-high heat.
Step 8 -Add the mushrooms, the onion, and the carrots to the oil and cook, while stirring, until just tender, about 6-8 minutes.
Step 9 -Add the garlic, the Italian seasoning, the salt, and the pepper to the veggie mixture and cook until the garlic is fragrant, about 1 minute.
Step 10 -Stir the wine into the veggie mixture.
Step 11 -Bring the veggie mixture to a boil and cook, until the liquid reduces by half, about 4-5 minutes.
Step 12 -Stir the half-and-half cream, the cream cheese, the cheddar, and the Gouda cheese into the veggie mixture.
Step 13 -Add the ground chicken to the veggie mixture.
Step 14 -In a large bowl, combine the egg, the cottage cheese, and the basil.
Step 15 -Spread 1 cup of the chicken mixture into the bottom of the slow cooker.
Step 16 -Top the chicken mixture with 3 of the noodles (breaking them as necessary to fit), 1 cup of the chicken mixture, 1/2 cup of the cottage cheese mixture, and 1 cup of the mozzarella cheese.
Step 17 -Repeat the layers twice, starting with the chicken mixture and ending with the cheese.
Step 18 -Top the lasagna with the remaining chicken mixture and the remaining mozzarella.
Step 19 -Cover the slow cooker and cook on low heat until the noodles are tender, about 3-4 hours.
Step 20 -Discard the slow cooker insert and let the lasagna stand for 30 minutes.
Step 21 -Sprinkle the lasagna with the extra basil.
Step 22 -Transfer the lasagna to a cutting board using the foil strips as handles.
Step 23 -Slice and serve.
