SLOW-COOKER ROSEMARY CHICKEN LASAGNA

Slow-Cooker Rosemary Chicken Lasagna image

Looking for a slow cooked Italian dinner? Serve this cheesy lasagna featuring chicken, noodles, spinach and Muir Glen® Organic tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 12

Number Of Ingredients 11

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Ingredients

1 container (15 oz) ricotta cheese
1 cup shredded Parmesan cheese (4 oz)
1/2 teaspoon salt
2 jars (15 oz each) Alfredo pasta sauce
4 teaspoons chopped fresh rosemary leaves
9 no-boil lasagna noodles
3 cups chopped cooked chicken
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
2 cups shredded Italian cheese blend (8 oz)
Additional fresh rosemary, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese and the salt. In large bowl, mix Alfredo sauce and 4 teaspoons rosemary.
In slow cooker, spread about 1 1/4 cups of the Alfredo sauce. Layer with 3 of the noodles (breaking as needed to fit), 1 cup of the chicken, one-third of the spinach, one-third of the tomatoes, one-third of the ricotta mixture and one-third of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese.
Cover; cook on Low heat setting 3 hours, rotating slow cooker insert halfway through cooking time, or until bubbly and noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Garnish with additional rosemary.

Nutrition Facts : Calories 585.0, Carbohydrate 71.8 g, Cholesterol 70.0 mg, Fat 2 1/2, Fiber 4.2 g, Protein 33.9 g, SaturatedFat 9.1 g, ServingSize 1 Serving, Sodium 496.5 mg, Sugar 3.8 g