This weeks recipe

CHICKEN AND PESTO LASAGNA IN CROCKPOT

1 T OIL
1 MED ONION CHOPPED
2 GARLIC CLOVES MINCED
1 LB. GROUND CHICKEN
1 PACKAGE FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY
1/4 CPESTO E.G. BUITONI
1/4 t BLACK PEPPER
1 C PART-SKIM RICOTTA
3/4 C ITALIAN BLEND SHREDDED CHEESE
10 LASAGNA NOODLES, BROKEN IN HALF

1. HEAT OIL IN LARGE NONSTICK SKILLET OVER MED HEAT.
ADD ONION AND GARLIC AND COOK FOR 3 MINUTES.
ADD CHICKEN TO SKILLET, COOK, STIR FREQUENTLY, APPROX 4 MINUTES, TILL NO LONGER PINK.
ADD SPINACH,PESTO. PEPPER, AND BLEND WELL.
SET ASIDE.
2. iN A SMALL BOWL, COMBINE RICOTTA AND 1/2 C SHREDDED CHEESE.

3. COAT SLOWCOOKER BOWL WITH NONSTICK COOKING SPRAY.
LAYER IN 1/3 OF UNCOOKED NOODLES , OVERLAPPING AS NECESSARY.
SPREAD 1/3 OF CHICKEN MIXTURE OVER NOODLES, AND TOP WITH 1/4 C WATER.
PUT 1/3 OF RICOTTA MIXTURE OVER TOP.
CONTINUE LAYERING WITH REMAINING NOODLES, MEAT, AN ADDITIONAL 1/4 C WATER AND RICOTTA MIXTURE.
4. COVER AND COOK ON HIGH FOR 3 HOURS OR ON LOW FOR 5 1/2 HOURS.
SPRINKLE REMAINING 1/4 C OF ITALIAN CHEESE ON TOP FOR LAST 15 MINUTES OF COOK TIME,OR UNTIL MELTED.
BON APPETIT.

THANKS RIV-KA!