Ingredients needed:
* 1 1/4 cup of shredded Swiss or mozzarella cheese, divided
* 1 cup of ricotta cheese
* 1 teaspoon of dried oregano
* 1/4 teaspoon of red pepper flakes
* 1 container of Alfredo pasta sauce (approximately 10 ounces)
* 1/3 cup of water
* 4 no-boil lasagna noodles
* 1 package of frozen chopped spinach, thawed and squeezed dry
* 1/4 cup of grated Parmesan cheese
* 1 1/2 cups of cooked diced chicken
* Red pepper flakes, for garnish
Preparation steps:
* Combine 1 cup cheese, ricotta, oregano and pepper flakes in small bowl; set aside. Blend Alfredo sauce with water; set aside.
* Coat crockpot with nonstick cooking spray. Break 2 lasagna noodles in half and place on bottom. Spread half of ricotta mixture over noodles. Top with half of spinach. Arrange half of chicken and half of Parmesan over spinach. Pour half of Alfredo mixture over top. Repeat layers, beginning with noodles and ending with Alfredo mixture. Cover; cook on low for 3 hours.
* Sprinkle remaining 1/4 cup of Swiss cheese on top. Cover and let stand for 5 minutes or until cheese is melted. To serve, cut into squares or wedges. Garnish with pepper flakes, if desired.
Enjoy
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