Slow-Cooker Spinach Alfredo Lasagna

Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.

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 Get Ingredients Powered by Chicory

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.

from:bettycrocker