Slow-Cooker Spinach Alfredo Lasagna

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2 boxes (10 oz each) frozen chopped spinach
2 1/2 cups shredded Italian cheese blend (10 oz)
2 jars (15 oz each) Alfredo pasta sauce
12 uncooked lasagna noodles
3 cups chopped cooked chicken
1/2 cup freshly shredded Parmesan cheese (2 oz)
1 medium tomato, diced


  • 1
    Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
  • 2
    Spray 5-quart oval slow cooker with cooking spray.
  • 3
    In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
  • 4
    In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
  • 5
    Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.