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Slow-Cooker Spinach Alfredo Lasagna

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  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 10
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Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 2 boxes (10 oz each) frozen chopped spinach
  • 2 1/2 cups shredded Italian cheese blend (10 oz)
  • 2 jars (15 oz each) Alfredo pasta sauce
  • 12 uncooked lasagna noodles
  • 3 cups chopped cooked chicken
  • 1/2 cup freshly shredded Parmesan cheese (2 oz)
  • 1 medium tomato, diced

Steps

  • 1
    Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
  • 2
    Spray 5-quart oval slow cooker with cooking spray.
  • 3
    In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
  • 4
    In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
  • 5
    Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe uses 2 boxes of frozen spinach, but if you’d prefer less, you can use just one box.
  • tip 2
    Cooked and drained frozen chopped broccoli makes a nice substitute for the frozen spinach.

Nutrition

640 Calories, 40g Total Fat, 31g Protein, 39g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
23g
115%
Trans Fat
1g
Cholesterol
165mg
56%
Sodium
710mg
29%
Potassium
330mg
9%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
2g
Protein
31g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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