Slow Cooker Chicken Parmesan Lasagna

I- Ingredients:

• 2 (25-ounce) jars marinara sauce;
• 1 (8-ounce) package no-boil lasagna noodles;
• 1 (15-ounce) container low-fat ricotta cheese;
• 2-1/4 cups shredded part-skim mozzarella cheese, divided;
• 3 cups chopped cooked chicken.

II- Directions:

Layer the ingredients into the pan / slow cooker as follows:

1. Spread about 1 cup marinara sauce on the bottom.
2. Top with one-third of the noodle in a single layer.
3. Next spread all the ricotta cheese evenly over the noodles.
4. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce.
5. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce.
6. Cover with foil and bake for 1 hour. Uncover and top with the remaining 1/4 cup of cheese.
7. Place back in the oven for an additional 5 to 10 minutes or until the cheese melts. Remove from the oven and allow to rest for about 10 minutes.

III- Nutrition Facts per Serving (1/10th recipe):

• 350 Calories;
• Fat: 10g;
• Carbs: 36g;
• Fiber: 4g;
• Protein: 27g.

Smart Points Value: 9