Ingredients

The following ingredients have 7 Servings
  • 2 packages frozen spinach
  • 2 cups Italian cheese blend, grated
  • 3/4 cup Parmesan cheese, grated, plus extra for garnish
  • 2 jars Alfredo sauce
  • 1 package lasagna noodles

Instruction

  • Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture.
  • Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. (For easier cleanup, skip the spray and add a disposable liner to the pot.)
  • In a medium bowl, mix alfredo sauce with 1 cup Italian cheese.
  • Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot.
  • Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers.
  • Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese.
  • Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving.
  • Slice and serve hot, garnished with more cheese.