CROCKPOT CHICKEN & VEGETABLE ALFREDO LASAGNA

Noodles & Veggies-

9- oz box No Boil Lasagna Noodles {I used Barilla Flat Lasagna Noodles}

sliced mushrooms

zucchini (sliced thin)

yellow squash (sliced thin)

to mato (diced)

Cheese Mixture-

16- oz container cottage cheese or ricotta cheese

mozzarella (divided in half {half goes on top of the lasagna})

Parmesan cheese (divided in half {half goes on top of the lasagna})

egg (beaten)

dried parsley

salt & pepper

Sauce mixture-

15- oz jar Alfredo sauce {I used Bertolli}

chicken broth

dried sage

Italian Seasoning

onion powder {I opted for powder over real onion because I worried the onion wouldn't have enough time in the crockpot to sufficiently cook/ soften and give off flavor.}

diced (cooked chicken {I used 1/2 a rotisserie chicken})