- 32oz Chicken Broth
- Shredded mozzarella for topping (optional)
- Leave lasagna to thaw enough to be cut with a knife. Cut into 1-inch slices and place in crockpot.
- Cover with chicken broth. I used 9 cups of water and 7 bouillon cubes (my cubes each make 1 C broth).
- Cook on high for 3 hours or until heated through.
- Top with a sprinkling of shredded mozzarella if desired.