Crock Pot Chicken Lasagna

 

👉Ingredients:

✅️3 cups rotisserie chicken (shredded)

✅️2 (15 oz) jars alfredo sauce

✅️1½ cups mozzarella cheese (shredded)

✅️1 (12 oz) box oven-ready lasagna noodles

✅️2½ cups baby spinach (coarsely chopped)

✅️Cheese Filling

✅️3 cups mozzarella cheese (shredded)

✅️1½ cups parmesan cheese (shredded)

✅️1 (32 oz) container ricotta cheese

✅️3 tsp garlic (minced)

✅️1 tsp salt

✅️1 tsp ground black pepper

✅️1½ tsp Italian seasoning

✅️2 eggs

👉Instructions:

↪️Spray a 6-quart crock pot with nonstick cooking spray.

↪️Add Mozzarella cheese, Parmesan cheese, ricotta cheese, garlic, salt, black pepper, Italian seasoning, and eggs in a large bowl. Mix until well combined.

↪️Add ¾ cup of alfredo sauce to the bottom of the crock-pot and spread out evenly. Layer 5 noodles, cutting them to cover the sauce completely.

↪️Reserve 1½ cups of the alfredo sauce and set aside. Then, add ½ of the remaining sauce to the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread it evenly. Spread 1½ cups of chicken and 1 cup of chopped spinach over the cheese filling.

↪️Layer 5 more noodles, cutting them to cover the sauce completely. Then, add ½ of the remaining sauce to the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread it evenly. Spread 1½ cups of chicken and 1 cup of chopped spinach over the cheese filling.

↪️Add remaining noodles and cover with reserved alfredo sauce and ½ cup of chopped spinach.

↪️Cover and cook on low for 4 hours.

↪️Turn off the slow cooker. Then, evenly spread 1½ cups of mozzarella cheese over the cooked lasagna. Cover and let sit for 10-15 minutes or until cheese is completely melted. This will allow everything to set up, so it is easier to serve.