eat your spinach

Chicken Alfredo Lasagna

12 lasagna noodles, uncooked
2 jars (16 oz. each) Alfredo sauce
1/3 cup water
1 ½ cups chicken, cooked and diced (I shred mine - just preference)
1 carton (16 oz.) ricotta or cottage cheese
2 cups grated mozzarella cheese

Break 4 noodles to fit in the bottom of a greased 6-7 quart slow cooker. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles (4 broken). Layer a third of Alfredo sauce, remaining chicken, water, and ricotta/cottage cheese. Sprinkle second third of mozzarella. Layer remaining 4 noodles (broken), sauce, and mozzarella. Cover an cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 10-12 servings.

Serve with hot garlic bread.

VARIATION: Add a small can (2/25 oz) of sliced olives between layers.