Crock Pot Chicken Lasagna (Print Version)
# Ingredients:
→ Main Components
01 -
3 cups shredded rotisserie chicken
02 -
2 jars (15 oz each) alfredo sauce
03 -
1.5 cups shredded mozzarella cheese
04 -
1 box (12 oz) oven-ready lasagna noodles
05 -
2.5 cups coarsely chopped baby spinach
→ Cheese Filling
06 -
3 cups shredded mozzarella cheese
07 -
1.5 cups shredded parmesan cheese
08 -
1 container (32 oz) ricotta cheese
09 -
3 teaspoons minced garlic
10 -
1 teaspoon salt
11 -
1 teaspoon ground black pepper
12 -
1.5 teaspoons Italian seasoning
13 -
2 eggs
# Instructions:
01 -
Spray a 6-quart slow cooker insert with nonstick cooking spray to prevent sticking.
02 -
In a large bowl, thoroughly combine mozzarella cheese, parmesan cheese, ricotta cheese, minced garlic, salt, ground black pepper, Italian seasoning, and eggs until uniform.
03 -
Spread 3/4 cup of alfredo sauce evenly on the bottom of the slow cooker. Arrange approximately 5 lasagna noodles, breaking as needed to cover the sauce entirely.
04 -
Reserve 1.5 cups alfredo sauce. Spread half of the remaining sauce over noodles. Layer half of cheese filling, smoothing evenly. Distribute 1.5 cups shredded chicken and 1 cup chopped spinach over cheese mixture.
05 -
Add another layer of about 5 oven-ready noodles to cover fillings. Top with the remaining alfredo sauce (excluding reserved), spread evenly. Add remaining half cheese filling in an even layer. Top with 1.5 cups chicken and 1 cup chopped spinach.
06 -
Place a final layer of noodles on top. Spread reserved 1.5 cups alfredo sauce evenly, then sprinkle with 0.5 cup chopped spinach to finish assembly.
07 -
Secure the lid and cook on low heat for 4 hours.
08 -
Turn off heat. Spread 1.5 cups shredded mozzarella cheese evenly over cooked dish. Cover and allow to sit for 10 to 15 minutes, or until cheese is fully melted and dish has set for easier slicing.
# Notes:
01 -
Allowing the lasagna to rest before serving ensures clean slices and helps the cheese set properly.