Slow-Cooker Spinach Alfredo Lasagna

 


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

  • Steps

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.

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