Skip to Content
Menu

Slow-Cooker Spinach Alfredo Lasagna

Betty Crocker Kitchens
Updated Sep 20, 2016
  • Pin
Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.

Slow-Cooker Spinach Alfredo Lasagna

  • Prep Time 30 min
  • Total 4 hr 0 min
  • Servings 10
  • Ingredients 7
  • Pin

Ingredients

  • 2 boxes (10 oz each) frozen chopped spinach
  • 2 1/2 cups shredded Italian cheese blend (10 oz)
  • 2 jars (15 oz each) Alfredo pasta sauce
  • 12 uncooked lasagna noodles
  • 3 cups chopped cooked chicken
  • 1/2 cup freshly shredded Parmesan cheese (2 oz)
  • 1 medium tomato, diced

Instructions

  • Step 
    1
    Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
  • Step 
    2
    Spray 5-quart oval slow cooker with cooking spray.
  • Step 
    3
    In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
  • Step 
    4
    In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
  • Step 
    5
    Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

Nutrition

640 Calories
40g Total Fat
31g Protein
39g Total Carbohydrate
2g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe uses 2 boxes of frozen spinach, but if you’d prefer less, you can use just one box.
  • tip 2
    Cooked and drained frozen chopped broccoli makes a nice substitute for the frozen spinach.
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section