Slow-Cooker Spinach Alfredo Lasagna

 

Image Credit bettycrocker.com

Ingredients

2 boxes (10 oz each) frozen chopped spinach

2 1/2 cups shredded Italian cheese blend (10 oz)

2 jars (15 oz each) Alfredo pasta sauce

12 uncooked lasagna noodles

3 cups chopped cooked chicken

1/2 cup freshly shredded Parmesan cheese (2 oz)

1 medium tomato, diced 

 

Directions

• 1 Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
• 2 Spray 5-quart oval slow cooker with cooking spray.
• 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
• 4 In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
• 5 Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.