Slow Cooker Lasagna (Print Version)
# Ingredients:
01 -
3 cups of rotisserie chicken, shredded.
02 -
Two jars (15 oz each) of creamy alfredo sauce.
03 -
One 12 oz box of no-boil lasagna sheets.
04 -
2 1/2 cups of finely chopped fresh spinach.
05 -
1 1/2 cups of mozzarella, set aside for topping.
06 -
Cheese Mixture Ingredients:
07 -
3 cups of mozzarella cheese.
08 -
1 1/2 cups of grated parmesan.
09 -
32 oz container of ricotta.
10 -
3 teaspoons of minced garlic.
11 -
1 teaspoon of fine salt.
12 -
1 teaspoon of ground black pepper.
13 -
1 1/2 teaspoons of Italian herb blend.
14 -
2 whole eggs.
# Instructions:
01 -
Coat a 6-quart slow cooker with non-stick spray.
02 -
Stir together cheese mixture items in a big bowl.
03 -
Spread 3/4 cup alfredo sauce; lay down 5 noodles.
04 -
Stack on alfredo sauce, cheese mixture, shredded chicken, and spinach.
05 -
Do the same set of layers all over again.
06 -
Place down the last noodles, sauce, and spinach on top.
07 -
Cover and cook on low for 4 hours.
08 -
Sprinkle mozzarella, then rest it uncovered for 15 minutes.
# Notes:
01 -
No need to pre-cook the lasagna sheets.
02 -
Let it settle a bit before slicing.
03 -
You can put it together ahead of time.
04 -
Perfect for get-togethers.