1/2cuplight Alfredo sauce [I used 1/2 of a 10oz. tube of Buitoni]
2-3oz.shredded Italian blend cheese
2oz.freshly grated Parmesan
S&P
1/2tspgarlic powder
1/2tspgrated fresh nutmeg
1Tunsalted butter [for sauteeing chicken]
1Tolive oil [for sauteeing chicken]
Instructions
Cook or defrost vegetables and drain well. Cut chicken into 6-8 pieces for faster cooking and saute in a skillet with butter and olive oil or medium high heat. When chicken is just about done add artichokes and stir for a minute to color. Remove chicken and artichokes and add ham and stir fry fo 1-2 minutes.
Mix ricotta and sour cream and add drained and squeezed dried spinach. Add seasonings to taste and Italian blend shredded cheese. Stir to combine
In the bottom of a cooking oil sprayed slow cooker [ I use a round 3 Quart] spread a thin layer of Alfredo sauce, 1-2 T. Top with 2 or2 1/2 lasagna noodles, breaking to fit. Top with 1/3 of chicken, ham and artichokes. Top with 1/3 spinach mixture and a sprinkling of shaved Parmesan. Repeat 2 more times then top with remaining noodles, sauce and Parmesan. Cover and cook on low for 4 hours or High for the first hour and then low for 2-3 more. Makes 4 large servings
Keyword chicken lasagna with spinach and artichokes, Cordon Bleu lasagna, lasagna, slow cooker lasagna, white lasagna