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Crockpot Chicken Spinach Lasagna with Ricotta

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A comforting and nutritious Slow Cooker lasagna loaded with chicken, spinach, and three types of cheese.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 3 cups fresh spinach
  • 9 lasagna noodles, uncooked
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Mix the shredded chicken, spinach, ricotta cheese, Italian seasoning, salt, and pepper in a bowl.
  2. Spread a thin layer of marinara sauce on the bottom of the slow cooker.
  3. Layer 3 lasagna noodles over the sauce.
  4. Add half of the chicken and spinach mixture, followed by a layer of mozzarella and some more marinara sauce.
  5. Repeat the layers: noodles, remaining chicken and spinach mixture, more marinara, and mozzarella.
  6. Finish with a final layer of noodles, marinara sauce, and sprinkle with Parmesan cheese.
  7. Cover and cook on LOW for 180 to 240 minutes, or until noodles are tender and cheese is melted.

Notes

Feel free to use fresh or frozen spinach; if using frozen, thaw and squeeze out excess water. You can vary the cheeses for different tastes.

Nutrition

Find it online: https://anymealideas.com/crockpot-chicken-spinach-lasagna-ricotta/