Servings: 6 to 8

1 cup ricotta cheese 1 cup ricotta cheese
1 cup sour cream 1 cup sour cream
½ cup plus 2 tablespoons milk (I use unsweetened (and unflavored) almond milk) ½ cup plus 2 tablespoons milk (I use unsweetened (and unflavored) almond milk)
¼ cup Parmesan cheese ¼ cup Parmesan cheese
2 teaspoon Italian seasoning 2 teaspoon Italian seasoning
1 teaspoon salt 1 teaspoon salt
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon pepper ½ teaspoon pepper
½ teaspoon onion powder ½ teaspoon onion powder
9 lasagna noodles, uncooked 9 lasagna noodles, uncooked
2 cups chopped cooked chicken 2 cups chopped cooked chicken
10 ounces frozen chopped spinach, thawed and drained well 10 ounces frozen chopped spinach, thawed and drained well
8 ounces mozzarella cheese, shredded or sliced 8 ounces mozzarella cheese, shredded or sliced

Combine ricotta, sour cream, milk, Parmesan, seasonings, chicken and spinach. Stir well.
Place 3 lasagna noodles in the bottom of a greased 5 quart crock. Break to fit.
Spread with ⅓ of the chicken mixture.
Sprinkle with ⅓ of the cheese.
Repeat layers, ending with cheese.
Sprinkle with additional Parmesan.
Cover and cook on low 3 to 4 hours or until noodles are done.
Yield: 6 to 8 servings