Chicken and Spinach Lasagna

2014-1-13-019-edited-withtextIn my opinion, slow cookers are awesome year round, but they’re especially perfect to use in the winter. Winter nights should be used for cuddling up on the couch with a blanket, not slaving over dinner for hours, so I love being able to throw a bunch of ingredients into my slow cooker, and having dinner magically be done, so I can focus my time on the couch cuddling.

Last year, I shared a classic slow cooker lasagna recipe, and this is a similar version that features spinach, chicken, and Alfredo sauce.  It’s got tons of flavor, and only requires 3 hours to cook, which makes it perfect for a weekend dinner.

Printable Recipe
Serves 6

1 cup mozzarella cheese
1 cup ricotta cheese
1 tsp oregano
1/4 tsp cayenne pepper
10 oz frozen chopped spinach, thawed and squeezed dry
10 oz Alfredo sauce
1/3 cup water
3 no-boil lasagna noodles
1 1/2 cups shredded chicken (I used a rotisserie chicken)
1/2 cup Parmesan cheese

Combine the mozzarella cheese, ricotta cheese, oregano, cayenne pepper, and spinach in a medium bowl.

In a small bowl, stir together the Alfredo sauce and the water, then set aside.

Line the slow cooker with a liner (or spray with cooking spray), then break one lasagna noodle in half and cover the bottom of the slow cooker. Spread 1/3 of the spinach mixture on top of the noodle, followed by 1/2 cup chicken, and 1/3 of the Alfredo sauce, 1/3 of the Parmesan cheese. 2014-1-13-007-edited

Repeat the layers two more times.2014-1-13-009-edited

Cover and cook on low for 3 hours.


Adapted from Crock Pot Slow Cooker Recipes


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