Ingredients: 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 Instructions: 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. |