Creamy chicken and spinach lasagna
Added by Stephanie Dickson on 10/27/2012
1 rating
Ingredients
- mozzerella cheese, shredded: 1 1/4 cup
- ricotta cheese: 1 cup
- oregano: 1 tsp
- red pepper flakes: 1/4 tsp
- alfredo sauce: 10 oz
- water: 1/3 cup
- lasagna noodles (unboiled): 4
- spinach, chopped, frozen, thawed, squeezed dry: 10 oz
- parmesan cheese, grated: 1/4 cup
- chicken, cooked and diced: 1 1/2 cup
Directions
- Combine 1 cup cheese, ricotta, oregano, and red pepper flakes in small bowl. Set aside. Blend Alfredo sauce with water, set aside.
- Coat crockpot with cooking spray. Break 2 lasagna noodles in half and place on bottom. Spread half of ricotta mixture on noodles. Top with half of spinach. Arrange half of chicken and half of parmesan over spinach. Pour half of Alfredo mixture over top. Repeat layers. Cover cook on low 3 hours
- Sprinkle remaining 1/4 cup cheese on top. Cover and let stand 5 minutes. Garnish with red pepper flakes.