Crock-Pot Chicken Lasagna Florentine
Makes:
8 servings
Total Time:
6 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 2 cans (10.5 oz.) condensed reduced-fat cream of chicken soup
- 1 pkg. (10 oz.) frozen chopped spinach thawed, drained and squeezed
- 1 pkg. (9 oz.) frozen diced cooked chicken
- 1 cup reduced-fat ricotta cheese
- 1 cup 1% milk
- 1/2 cup (2 oz.) parmesan cheese
- 1/3 cup chopped onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground nutmeg
- Cooking spray
- 9 uncooked lasagna noodles
- 1 cup shredded part skim mozzarella
make it
Combine first 10 ingredients in large bowl and stir well.
Coat crock-pot with olive oil cooking spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles as necessary to fit. Spread 1/3 spinach mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half REMAINING spinach mixture, and 1/3 cup mozzarella. Top with remaining noodles and spinach. Sprinkle with remaining cheese.
Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.
Notes
