Crockpot Chicken Lasagna (Print Version)
# Ingredients:
01 -
3 cups shredded rotisserie chicken.
02 -
2 (15 oz) jars alfredo sauce.
03 -
1 box oven-ready lasagna noodles.
04 -
2 1/2 cups baby spinach, chopped.
05 -
1 1/2 cups mozzarella cheese for topping.
06 -
3 cups mozzarella cheese.
07 -
1 1/2 cups parmesan cheese.
08 -
32 oz ricotta cheese.
09 -
3 teaspoons minced garlic.
10 -
1 teaspoon salt.
11 -
1 teaspoon black pepper.
12 -
1 1/2 teaspoons Italian seasoning.
13 -
2 eggs.
# Instructions:
01 -
Spray 6-quart crockpot with cooking spray.
02 -
Mix cheese filling ingredients in bowl.
03 -
Layer bottom with 3/4 cup alfredo sauce.
04 -
Layer: noodles, sauce, cheese filling, chicken, spinach.
05 -
Repeat layers once more.
06 -
Top with noodles, remaining sauce, spinach.
07 -
Cook on low for 4 hours.
08 -
Add mozzarella, let rest 10-15 minutes.
# Notes:
01 -
Use oven-ready noodles.
02 -
Let rest before serving.
03 -
Use slow cooker liner for easy cleanup.
04 -
Can freeze leftovers.