Creamy Chicken and Spinach Lasagna

From Crock Pot Magazine

1 1/4 c shredded mozzarella cheese (divided!)
1 c ricotta cheese
1 t dried oregano
1/4 t red pepper flakes
1 container Alfredo pasta sauce (10 oz)
1/3 c water
4 no boil lasagna noodles
1 packages frozen chopped spinach (thaw and squeeze dry)
1/4 c Parmesan cheese
1 1/2 c cooked chopped chicken
red pepper flakes to garnish

Combine 1 cup mozzarella, ricotta, oregano, and pepper flakes in a small bowl.
Blend Alfredo sauce and water in another bowl.
Coat slow cooker with non-stick spray.
Make one layer of noodle in crock pot.
Spread half of ricotta mixture over noodles.
Top with half of spinach.
Arrange half of chicken on spinach.
Pour half of Alfredo over chicken.
Repeat with Ricotta, spinach, chicken and Alfredo.

Cover and cook on low for 3 hours.
Sprinkle remaining mozzarella over the top. Cover and let stand for 5 additional minutes. Garnish with pepper if desired and serve in squares or wedges.