Slow Cooker Rosemary Chicken Lasagna

Slow Cooker Rosemary Chicken Lasagna

Looking for a slow cooked Italian dinner? Serve this cheesy lasagna featuring chicken, noodles, Green Giant® spinach and Muir Glen® Organic tomatoes.

Prep Time

15

Minutes

Total Time

3:30

Hrs:Mins

Makes

12

servings

1
container (15 oz) ricotta cheese
1
cup shredded Parmesan cheese (4 oz)
1/2
teaspoon salt
2
jars (15 oz each) Alfredo pasta sauce
4
teaspoons chopped fresh rosemary leaves
9
no-boil lasagna noodles
3
cups chopped cooked chicken
2
boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1
can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2
cups shredded Italian cheese blend (8 oz)
Additional fresh rosemary, if desired
  1. Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese and the salt. In large bowl, mix Alfredo sauce and 4 teaspoons rosemary.
  2. In slow cooker, spread about 1 1/4 cups of the Alfredo sauce. Layer with 3 of the noodles (breaking as needed to fit), 1 cup of the chicken, one-third of the spinach, one-third of the tomatoes, one-third of the ricotta mixture and one-third of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese.
  3. Cover; cook on Low heat setting 3 hours, rotating slow cooker insert halfway through cooking time, or until bubbly and noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Garnish with additional rosemary.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • Total Fat 24g
      • (Saturated Fat 11g,),
    • Sodium 1130mg;
    • Total Carbohydrate 19g
      • (Dietary Fiber 1g,
    • Protein 27g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Vegetable;
      • 1 Very Lean Meat;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.