Slow-Cooker Spinach Alfredo Lasagna

Submitted by Bonnie G #2

"Sent to me by the Betty Crocker site. A creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish."

 

• Ready In: 4hrs 30mins
• Ingredients: 7
• Yields: 1 pot
• Serves: 10

ingredients

• 2 (10 ounce) boxes frozen chopped spinach
• 2 1⁄2 cups shredded Italian cheese blend (10 oz)
• 2 (15 ounce) jars alfredo sauce
• 12 uncooked lasagna noodles
• 3 cups chopped cooked chicken
• 1⁄2 cup freshly shredded parmesan cheese (2 oz)
• 1 medium tomatoes, diced

directions

1. Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
2. 2 Spray 5-quart oval slow cooker with cooking spray.
3. 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
4. 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. 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.