I use a round crock pot.
2 jars store bought white sauce (all natural or organic) I used a four cheese.
1/2 cup of white wine
1 tsp garlic powder
1 package no boil lasagna noodles
24 oz Ricotta cheese (organic)
1 tsp basil
8 oz mozzarella cheese
5 oz fresh grated parmesan cheese
1 lb cooked chicken breast shredded
8 oz sliced mushrooms
Directions, combine white sauce, wine and garlic and set a side combine egg basil and cheeses (salt to taste) reserving some of the parmesan and mozzarella for the end. Put small amount of sauce at bottom of crock pot so that you have a thin layer but can not see the bottom. Break pasta to fit your crock pot and cover sauce, can overlap. Continue layers with cheese mix, then pasta, sauce, mushrooms, chicken, pasta then cheese mix again. Continue layers until you are almost to the top of crock pot. top your final layer of pasta with last of your sauce and reserved cheese. Cover your crock pot and cook on low for 4 hours. Mine cooked longer because I was away with a sick family member and it was great to come home to after a long day. I hope you enjoy this was a huge hit to my very hungry family.