Slow-Cooker Spinach Alfredo Lasagna

• 2 (10 ounce) boxes frozen chopped spinach
• 2 1/2 cups shredded Italian cheese blend (10 oz)
• 2 (15 ounce) jars alfredo sauce
• 12 uncooked lasagna noodles
• 3 cups chopped cooked chicken
• 1/2 cup freshly shredded parmesan cheese (2 oz)
• 1 medium tomatoes, diced

1. Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
2. 2 Spray 5-quart oval slow cooker with cooking spray.
3. 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
4. 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.
5. 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.

spinach, italian cheese, alfredo sauce, lasagna noodles, chicken, freshly shredded parmesan cheese, tomatoes

Taken from www.food.com/recipe/slow-cooker-spinach-alfredo-lasagna-526890 (may not work)