Thursday, March 10, 2011

Slow Cooker Recipe: Creamy Chicken and Spinach Lasagna

I wanted this title to say "You win some, you lose some."

But then I didn't want to deter anyone from making this great (but maybe just not great for me) recipe.

A few notes:
-Jake ate it up while Brooklyn had to have the "You must eat 3 bites before you can get up from the table."
-Chad said that he really liked it but would probably do a little less spinach next time.
-I confirmed that once again I do not like Alfredo sauce....and I may actually only like spinach when mixed with sour cream and served with pita chips.

With that being said, it really was a good recipe, but I just don't think it was one of my personal favorites. :-)

1 1/4 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1 tsp dried oregano
1/4 tsp red pepper flakes
1 container (10 ounces) refrigerated Alfredo pasta sauce
1/3 cup water
4 no-boil lasagna noodles
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1 1/2 cups cooked diced chicken

1. Combine 1 cup cheese, ricotta, oregano, and pepper flakes in small bowl and set aside.
2. Blend Alfredo sauce with water and set aside.
3. Break 2 lasagna noodles and place in bottom of the slow cooker.
4. Spread half of ricotta mixture over noodles.
5. Top with half of spinach.
6. Arrange half of chicken and half of Parmesan cheese over spinach.
7. Pour half of Alfredo mixture over top.
8. Repeat layers beginning with noodles and ending with Alfredo.
9. Cover and cook on LOW for 3 hours.
10. Sprinkle remaining mozarella cheese on top, cover, and let stand 5 minutes or until cheese is melted.

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