I adapted this recipe from the Sandra Lee Semi-Homemade Slow Cooker Recipes cookbook. Using Barilla Pasta no-cook lasagna noodles make this super fast to layer, and no precision is needed. It’s layers of gooey cheese, creamy alfredo sauce, spinach, artichokes, chicken and pesto sauce. The best part, of course, is that you can put it in and forget about it. Just add some garlic bread and a salad and dinner is easy.
Two important notes crockpots vary so check it after 30 minutes, and if it’s not slightly browning on the edges, then you will want to leave it in 10-15 minutes longer. I am a huge fan of the Ninja Slow Cooker it’s the best slow cooker I’ve ever used. You can check out here where I explain what the best crockpot is to buy and why.
If you don’t have a slow cooker or want to cook this in an hour, you can also make this in your favorite lasagna pan if you wish and place it in the oven at 350 degrees for 45 minutes to an hour. Just make sure you cover it with foil until the last 10 minutes of baking, so the cheese on top does not burn.
If you are looking for more crockpot recipes you may want to try these easy slow cooker favorites: