Cub Foods Creamy Chicken and Spinach Lasagna

Makes 4 servings

Prep Time: 20 minutes

Cook Time: 3 hours (LOW)

Ingredients:

1-¼ cups (5 ounces) shredded Swiss or mozzarella cheese, divided

1 cup ricotta cheese

1 teaspoon dried oregano

¼ teaspoon red pepper flakes, plus additional for garnish

1 container (10 ounces) refrigerated Alfredo pasta sauce

? cup water

4 uncooked no-boil lasagna noodles

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1-½ cups cooked cubed BUTTERBALL® Turkey

¼ cup grated Parmesan cheese

Method Steps

1 Combine 1 cup Swiss cheese, ricotta cheese, oregano and ¼ teaspoon red pepper flakes in small bowl; set aside. Blend Alfredo sauce with water; set aside.

2 Coat inside of CROCK-POT® slow cooker with nonstick cooking spray. Break 2 lasagna noodles in half and place on bottom. Spread half of ricotta mixture over noodles. Top with half of spinach. Arrange half of turkey and half of Parmesan over spinach. Pour half of Alfredo mixture over top. Repeat layers, beginning with noodles and ending with Alfredo mixture. Cover; cook on LOW 3 hours.

3 Turn off heat. Sprinkle remaining ¼ cup Swiss cheese on top. Cover and let stand 5 minutes or until cheese is melted. To serve, cut into squares or wedges. Garnish with additional red pepper flakes.