Ingredients needed:
* 1 1/4 cups shredded Swiss or mozzarella cheese, divided
* 1 cup of ricotta cheese
* 1 teaspoon of dried oregano
* 1/4 teaspoon red pepper flakes, plus additional for garnish
* 1 container refrigerated Alfredo pasta sauce
* 1/3 cup of water
* 4 uncooked no-boil lasagna noodles
* 1 package frozen chopped spinach, thawed and squeezed dry
* 1 1/2 cups cooked diced chicken
* 1/4 cup grated Parmesan cheese
Preparation steps:
* Combine 1 cup Swiss cheese, ricotta cheese, oregano and 1/4 teaspoon red pepper flakes in small bowl; set aside. Blend Alfredo sauce with water; set aside.
* Coat inside of 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 and cook on low for 3 hours.
* Turn off heat. Sprinkle remaining 1/4 cup Swiss cheese on top. Cover; let stand 5 minutes or until cheese is melted. To serve, cut into squares or wedges. Garnish with additional red pepper flakes.
Enjoy
(Serves 4)
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