adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Rosemary Chicken Lasagna
Slow-Cooker Rosemary Chicken Lasagna
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours 30 minutes
Indulge in a comforting Italian dish with chicken and spinach lasagna, made with flavorful Muir Glen® Organic tomatoes.
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
Instructions:
  • Lightly coat a 5- to 6-quart slow cooker with cooking spray. Combine ricotta cheese, 1/2 cup of Parmesan cheese, and salt in a medium bowl. In a separate large bowl, mix Alfredo sauce with 4 teaspoons of rosemary.
  • In a slow cooker, start by spreading 1 1/4 cups of Alfredo sauce on the bottom. Layer with 3 noodles (break as needed), 1 cup chicken, 1/3 of the spinach, tomatoes, ricotta mixture, and cheese blend. Repeat layers twice. Finish by sprinkling with remaining 1/2 cup Parmesan cheese.
  • Cover and simmer on Low heat for 3 hours, rotating slow cooker insert halfway through, until bubbly and noodles are tender. Turn off the heat, let it stand for 15 minutes, then serve garnished with extra rosemary.

Similar Recipes