"Creamy Chicken and Spinach Lasagna" (6 quart pot)
~1 1/4 c shredded mozzarella cheese, divided
~1 c ricotta cheese
~1 t dried oregano
~1/4 t red pepper flakes
~10 oz Alfredo pasta sauce (I used Francesco Rinaldi.)
~1/3 c water
~4 lasagna noodles
~10 oz frozen, chopped spinach, thawed and squeezed dry
~1/4 c grated Parmesan cheese
~2 boneless skinless chicken breasts (I crocked these overnight -8 hours on low- with the breast and thigh I used for yesterday's Pho.)
Combine 1 c mozzarella, ricotta, oregano, and pepper flakes in a small bowl; set aside.
Blend Alfredo sauce with water; set aside.
Coat crock pot with PAM.
Break 2 lasagna noodles in half and place on bottom.
Spread half of ricotta mixture over noodles.
Top with half of spinach.
Arrange half of chicken and half of Parmesan over top.
Repeat layers, beginning with noodles and ending with Alfredo mixture.
Cover and cook on low for 3 hours.
Sprinkle remainf 1/4 c mozzarella on top.
Cover and let stand for 5 minutes or until cheese is melted.
Cut into wedges and serve.
4 servings.
Our friend Molly joined us for dinner tonight and we were all super sad that there were only 4 servings. It's soooooo good. I'm not a huge fan of ricotta, so that should tell you something. It's creamy. Chicken-y. Spinach-y. Even my little helper liked it and he's not a big fan of chicken...yet.
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