Ingredients needed
* 1 container of ricotta cheese (15 oz.)
* 1 cup of shredded Parmesan cheese (4 oz.)
* 1/2 teaspoon of salt
* 2 jars of Alfredo pasta sauce (15 oz. each)
* 4 teaspoons of chopped fresh rosemary leaves
* 9 no-boil lasagna noodles
* 3 cups of chopped cooked chicken
* 2 boxes of frozen chopped spinach, thawed, squeezed to drain (9 oz. each)
* 1 can of organic diced tomatoes, drained (14.5 oz.)
* 2 cups of shredded Italian cheese blend (8 oz.)
* Additional fresh rosemary, if desired
Preparation steps:
* Spray crockpot 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 of rosemary.
* In crockpot, 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, 1/3 of the spinach, 1/3 of the tomatoes, 1/3 of the ricotta mixture and 1/3 of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup of the Parmesan cheese.
* Cover and cook on low for 3 hours, rotating crockpot insert halfway through cooking time, or until bubbly and noodles are tender. Turn off crockpot.
* Let stand for 15 minutes before serving.
* Garnish with additional rosemary, if desired.
Enjoy
(Serves 12)
