Oh-My Lasagna Pie

Time :4

Yield :8 servings

Recipe Background

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!

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

Fold two 18-inch square pieces of heavy-duty foil into thirds.
Crisscross the foil strips and place them on the bottom and up the sides of a 6-quart slow cooker.
Coat the strips with cooking spray.
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.
Drain the fat from the stockpot.
Transfer the chicken from the stockpot.
In the same pot, heat the oil over medium-high heat.
Add the mushrooms, the onion, and the carrots to the oil and cook, while stirring, until just tender, about 6-8 minutes.
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.
Stir the wine into the veggie mixture.
Bring the veggie mixture to a boil and cook, until the liquid reduces by half, about 4-5 minutes.
Stir the half-and-half cream, the cream cheese, the cheddar, and the Gouda cheese into the veggie mixture.
Add the ground chicken to the veggie mixture.
In a large bowl, combine the egg, the cottage cheese, and the basil.
Spread 1 cup of the chicken mixture into the bottom of the slow cooker.
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.
Repeat the layers twice, starting with the chicken mixture and ending with the cheese.
Top the lasagna with the remaining chicken mixture and the remaining mozzarella.
Cover the slow cooker and cook on low heat until the noodles are tender, about 3-4 hours.
Discard the slow cooker insert and let the lasagna stand for 30 minutes.
Sprinkle the lasagna with the extra basil.
Transfer the lasagna to a cutting board using the foil strips as handles.
Slice and serve.