If there are two surefire winning dishes in this world, they are pasta Alfredo and lasagna. This clever recipe combines the two into one delicious meal. But that’s not all that makes this recipe amazing. It's also super easy to prepare since it starts with jarred sauce, uncooked noodles and a few other ingredients that are all layered in a slow cooker for a set-it-and-forget-it meal.
Many recipes call for no-boil noodles to be used for making lasagna, but I find that regular lasagna noodles work just fine. When cooked in the slow cooker, regular noodles are even better, since they won’t become soggy with long, slow cooking. Serve this tasty dish with a side salad and get ready for the compliments.
Slow Cooker Alfredo Lasagna
6
10 minutes
3 hours and 30 minutes
3 hours and 40 minutes
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.
