Lasagna is one of the most loved dishes around the world, and it’s not hard to see why. Every bite is a perfect combination of tender pasta, rich tomato sauce, and gooey melted cheese. While it’s a classic dish that most people enjoy, not everyone has the time to stand in front of a hot stove for hours on end to prepare it. That’s why I’m excited to share with you my recipe for Slow Cooker Chicken Lasagna, which is not only straightforward to make, but requires minimal effort.

If you’re looking for a meal that is both hearty and comforting, then this recipe is for you. It’s the perfect dish for a busy weeknight, and It's an excellent choice for those late afternoons when you’re just too tired to cook. The best part? You don’t even have to boil the lasagna noodles beforehand. This recipe is the ultimate comfort food that’s sure to become a family favorite.

I remember my mom would always make this delicious lasagna on Sundays. There was nothing better than coming home from church to her slow-cooked lasagna that had been simmering away while we were gone. The aroma would fill the entire house, and it was a meal that brought our family together around the dinner table. This recipe is just as good as my mom’s signature dish, and it brings back those happy memories every time I make it.

Ingredients:

3 cups of rotisserie chicken, shredded
2 jars of alfredo sauce (15 oz each)
1 box of oven-ready lasagna noodles (12 oz)
1½ cups of mozzarella cheese, shredded
2½ cups of coarsely chopped baby spinach

Filling:
1½ cups of shredded parmesan cheese
3 cups of shredded mozzarella cheese
1 container of ricotta cheese (32 oz)
3 teaspoons of minced garlic
1½ teaspoons of Italian seasoning
2 eggs
Salt and pepper to taste

Directions:
Grease a 6-quart crock pot.

In a large bowl, combine the shredded mozzarella cheese, shredded parmesan cheese, ricotta cheese, minced garlic, salt, black pepper, Italian seasoning, and eggs. Mix until well blended.

Spread ¾ cup of alfredo sauce evenly on the bottom of the crock pot. Place 5 lasagna noodles on top, cutting them if necessary to cover the sauce completely.

Set aside 1½ cups of alfredo sauce. Spread half of the remaining sauce over the noodles, followed by half of the prepared cheese filling, spreading each layer evenly. Top with 1½ cups of shredded chicken and 1 cup of chopped spinach.

Place 5 more lasagna noodles on top, cutting them if necessary. Repeat the layers with the remaining sauce, cheese filling, shredded chicken, and chopped spinach.

Add the remaining lasagna noodles and top with the reserved alfredo sauce and ½ cup of chopped spinach.

Cover the crock pot and cook on low for 4 hours.

Turn off the slow cooker. Sprinkle 1½ cups of shredded mozzarella cheese evenly over the cooked lasagna. Cover and let it sit for 10-15 minutes or until the cheese is completely melted. This will allow the lasagna to set before serving.

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