SLOW-COOKER SPINACH ALFREDO LASAGNA

Slow-Cooker Spinach Alfredo Lasagna image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 10

Number Of Ingredients 7

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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

Steps:

Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
Spray 5-quart oval slow cooker with cooking spray.
In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
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.
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.

Nutrition Facts : Calories 640, Carbohydrate 39 g, Cholesterol 165 mg, Fat 5 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g