Slow-Cooker Spinach Alfredo Lasagna

Creamy, cheesy Alfredo sauce layered alongside chicken as well as spinach makes this piece of cake slow-cooker lasagna an elegant choice 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 loving cup freshly shredded Parmesan cheese (2 oz)

1  medium tomato, diced Get Ingredients Powered yesteryear Chicory

Steps

1. Cook as well as drain spinach every bit directed on package; crush out every bit much liquid as   possible. Set aside.

2. Spray 5-quart oval tiresome cooker alongside cooking spray.

3. In large bowl, mix 1 loving cup of the cheese blend as well as the Alfredo sauce.

4. In tiresome cooker, spread one-fourth of the sauce mixture. Layer alongside iii of the   uncooked noodles     (breaking noodles every bit needed to fit), one-third of the chicken,   one-third of the spinach as well as 1/2 cup   of   the cheese blend. Repeat layers twice.   Top alongside remaining noodles, sauce mixture as well as the     Parmesan cheese.

5. Cover; create on Low estrus setting iii 1/2 to 4 1/2 hours or until edges are bubbly   and centre is     heated   through. Let stand upwards x minutes; sprinkle alongside diced tomato   before serving.

from:bettycrocker

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