2 10-ounce packages frozen chopped spinach, thawed, excess water squeezed out
1¼ cups mozzarella cheese, shredded and divided
1 cup ricotta cheese
1 teaspoon dried oregano
Cooking spray
6 uncooked lasagna noodles
1 15-ounce jar Alfredo pasta sauce mixed with ½ cup water
1 ½ cups chopped cooked chicken
½ cup freshly shredded Parmesan cheese
In a small mixing bowl, stir together 1 cup of the mozzarella with the ricotta and oregano.
Spray the slow cooker with cooking spray.
Spread ¼ of the Alfredo sauce mixture on the bottom of the slow cooker. Top with two of the noodles, breaking them as needed to fit. Top the noodles with ½ of the ricotta mixture, ½ of the chopped spinach, ½ of the diced chicken and ½ of the Parmesan cheese. Pour ¼ of the sauce mixture on top. Make another layer of noodles, ricotta mixture, spinach, chicken, Parmesan, and sauce. Finish with a layer of noodles, sauce, the remaining Parmesan and the remaining mozzarella.
Cover and cook on low for 3 to 3 1/2 hours, until the pasta is cooked and the cheese is melted and bubbling.
Serve hot.