Chicken-and-Spinach Lasagna

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 3 cups chopped cooked chicken
• 2 cups matchstick carrots
• 2 (10 oz.) pkg. refrigerated Alfredo Sauce*
• 1 (10 1/2 oz.) can cream of mushroom soup**
• 1 cup chicken broth
• 1/2 tsp. pepper
• 4 ups (16 oz.) shredded Italian cheese blend, divided
• 9 uncooked lasagna noodles
• 1/4 cup chopped fresh basil

Directions

1. Drain spinach well, pressing between paper towels. Stir together spinach, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.
2. Spoon 1/4 of chicken mixture into a lightly greased into a lightly greased 6-quart slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheese. Cover and cool on low 3 1/2 hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on low 30 minutes. Sprinkle with basil. Let stand 10 minutes before serving.

3. *Reduced-fat Alfredo sauce may be substituted

4. **Reduced-fat cream of mushroom soup may be substituted.

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