Ingredients
1
container (15 oz) ricotta cheese
1
cup shredded Parmesan cheese (4 oz)
1/2
teaspoon salt
2
jars (15 oz each) Alfredo pasta sauce
4
teaspoons chopped fresh rosemary leaves
9
no-boil lasagna noodles
3
cups chopped cooked chicken
2
boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
2
cups shredded Italian cheese blend (8 oz)
Additional fresh rosemary, if desired
Preparation
Spray 5- to 6-quart slow cooker 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 rosemary.
In slow cooker, 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, one-third of the spinach, one-third of the tomatoes, one-third of the ricotta mixture and one-third of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese.
Cover; cook on Low heat setting 3 hours, rotating slow cooker insert halfway through cooking time, or until bubbly and noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Garnish with additional rosemary.
