Chicken and Spinach Lasagna

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
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. 
Repeat the layers two more times.
Cover and cook on low for 3 hours.