Crockpot Chicken Lasagna (Print Version)
# Ingredients:
01 -
3 cups shredded rotisserie chicken.
02 -
500g of store-bought Alfredo sauce (two jars).
03 -
1 pack of no-boil lasagna sheets (340g).
04 -
About 2 1/2 cups diced baby spinach leaves.
05 -
1 1/2 cups grated mozzarella cheese (for the top layer).
06 -
Cheese Mixture Ingredients:
07 -
3 cups mozzarella, shredded.
08 -
1 1/2 cups grated Parmesan cheese.
09 -
32 oz of ricotta cheese.
10 -
3 teaspoons finely minced garlic.
11 -
1 teaspoon table salt.
12 -
1 teaspoon ground black pepper.
13 -
1 1/2 teaspoons Italian herb blend.
14 -
2 large eggs.
# Instructions:
01 -
Coat the inside of a 6-liter slow cooker with non-stick spray.
02 -
Combine all the ingredients for the cheese mixture in a bowl.
03 -
Spread around 3/4 cup of Alfredo sauce on the bottom and arrange 5 noodles on top.
04 -
Spread Alfredo sauce, cheese mixture, chicken, and spinach one after the other in layers.
05 -
Add another round of the same layering steps.
06 -
Place the last noodles, top it with sauce and the remaining spinach.
07 -
Cook everything on low heat for about 4 hours.
08 -
Sprinkle the mozzarella over the top and let it sit for 15 minutes.
# Notes:
01 -
Use no-cook lasagna noodles to keep things simple.
02 -
Let the lasagna rest before slicing and serving.
03 -
You can prep this dish ahead of time.
04 -
Perfect for a dinner gathering with friends.