Slow-Cooker Spinach Alfredo Lasagna

By CarolM-2

Ingredients

• 2 2
• boxes (10 oz each) frozen chopped spinach
• 2 1/2 2 1/2
• cups shredded Italian cheese blend (10 oz)
• 2 2
• jars (15 oz each) Alfredo pasta sauce
• 12 12
• uncooked lasagna noodles
• 3 3
• cups chopped cooked chicken
• 1 /2
• cup freshly shredded Parmesan cheese (2 oz)
• 1 1
• medium tomato, diced

Details

Adapted from bettycrocker.com

Preparation

Step 1

Steps

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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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