Crock Pot Chicken Spinach Artichoke Lasagna
Non-stick cooking spray
10 oz can
15 oz container
grated, or a little more if you like
artichoke heart pieces
6 oz jar, drained
Jar Classico 4 Cheese Alfredo Sauce
Jar Classico Garlic Alfredo Sauce
no boil Barilla Lasagna Sheets
Cut stems off spinach and rinse
Spray your biggest skillet with non stick spray and place over medium heat. While you are at it spray down the inside of your slow cooker as well.
Put in your ground chicken and cook it completely and make sure to crumble it up.
Add the onion and a minute later stir in the pesto.
Combine completely and set aside.
In a bowl mix together your beaten egg, ricotta, spinach, artichokes and Parmesan cheese.
Pour 1/4 cup of sauce (either will do) into the bottom of the slow cooker.
Break up noodles and layer on the sauce.
Use 1/2 of the ricotta mixture and dollop it over the noodles
Spread 1/2 of the chicken mixture on top of that.
Top with 1 cup of Mozzarella cheese and 1/2 of a jar of sauce.
Repeat 2 more times and on the top put the remaining 1/4 cup of sauce and cheese.
Cover your slow cooker and cook on Low for 4-5 hours until noodles are tender.
Watch your slow cooker some are hotter than others and you will notice the sides start to brown. If you are not careful you might let it go to long and burn it.
Turn your cooker off and let it stand for a few minutes then cut and serve