Lasagna Bianco

Lasagna Bianco

serves 6

6 T. olive oil

4 large shallots, chopped

one 16-oz. jar prepared Alfredo Sauce

 1 c. LOW sodium chicken broth

1 c. (4 oz.) fresh grated Parmesan cheese

8 sheets no cook oven-ready lasagna noodles

12 oz. whole milk mozzarella cheese thinly sliced or cubed.

Heat oil and saute shallots until soft.  

In medium bowl, combine sauce, broth, shallots and 1/2 c. parmesan

Coat crock with olive oil.  Spread spoonful of sauce then break pasta sheets to layer. Cover layers with sauce and 1/4 of mozzarella.  Repeat 3 times.  End with remaining alfredo and sprinkle with rest of Parmesan.

Cover and cook on HIGH 3 1/2 to 4. Can leave on warm up to 1 hour.  Can also layer in steamed spinach or pesto if you like.