Lasagna Florentine in a Crockpot

Lasagna Florentine in a Crockpot
Green Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozarella
2 cans cream of chicken soup (Choose a low fat, low sodium variety.)
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
Spring mix lettuce
1 tomato, cut
1 carrot, sliced
1 can sliced black olives
Croutons

In the morning:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

In the afternoon:
Set the table.
Prepare the salad by tossing the lettuce, tomato, carrot, and sliced black olives together.
Sprinkle croutons on top. Serve with dressing on the side.