Recipe: Chicken Lasagna Florentine (using uncooked lasagna noodles) (crock pot)

CHICKEN LASAGNA FLORENTINE
(Cooks in slow cooker 1 hour on high then about 5 hours on low.)

"Not only is Chicken Lasagna Florentine creamy and cheesy, it starts with uncooked noodles so clean up is a breeze."

FOR THE CHICKEN MIXTURE:
2 cans (10 3/4 oz each) condensed reduced-fat, reduced sodium cream of chicken soup, undiluted
1 (10 oz) pkg frozen chopped spinach thawed, drained and squeezed dry
1 (9 oz) package diced cooked chicken (about 1 cup)
1 (8 oz) carton low fat sour cream
1 cup 1% low fat milk
1/2 cup (2 oz) grated fresh Parmesan cheese
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
FOR THE LASAGNA:
9 uncooked lasagna noodles
Cooking Spray
1 cup (4 oz) shredded part-skim mozzarella cheese, divided use

TO PREPARE THE CHICKEN MIXTURE:
Combine first 10 ingredients (soup through nutmeg) in a large bowl; set aside.

TO PREPARE THE LASAGNA:
Coat a 5-quart electric slow cooker with cooking spray. Place 3 uncooked lasagna noodles in bottom of slow cooker breaking noodles in half as necessary to fit. Spread one-third of the chicken mixture over noodles; sprinkle with 1/3 cup mozzarella.

Layer 3 more noodles (breaking to fit), half of the remaining chicken mixture, and 1/3 cup mozzarella.

Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour.

Reduce to low-heat setting. Continue to cook, covered, for 5 hours or until pasta is done.

Makes 8 servings (serving size: about 1 cup).
Source: Cooking Light Slow Cooker Cookbook 2004, SPC Specials