Slow-Cooker Spinach Alfredo Lasagna

Prep 30 min
Total 4 hr 0 min
Servings 10

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 September 20, 2016

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 360

% Daily Value

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;