Ingredients:

• 1 1/2 – 2 lbs. chicken breast
• 1/2 cup chicken stock
• 20 garlic cloves, rough chop (yes, really 20)
• 1 large onion, chopped
• 3 tablespoons corn starch
• 3 tablespoons cold water
• salt and black pepper, to taste
• Powdered garlic (if needed) to taste
• 9-12 lasagna noodles
• 3 oz or so baby spinach
• 8 oz Mozzarella cheese, shredded
• 4 oz sharp cheddar cheese, shredded

Directions:

1. In slow cooker place chicken, garlic, onion, and chicken stock. Cook on low 6-8 hours until chicken is cooked through. Remove chicken to shred or cube chicken to use in lasagna. Mix corn starch and cold water until corn starch is dissolved. Mix into slow cooker liquid and stir well. Add chicken into the slow cooker and turn slow cooker up to high and cover. Mixture should thicken to gravy like consistency. Taste and adjust spices as needed.
2. Boil noodles according to package directions. Separate noodles after cooking to keep them from sticking together.
3. Preheat oven to 350 degrees.
4. In a 13″ x 9″ baking dish sprayed with non-stick spray spread about 1/2 cup of chicken gravy. Then top with the first layer of lasagna noodles that slightly overlap to cover the bottom of the pan. Then top with a layer of spinach, mozzarella cheese, and chicken and gravy. Repeat layers 2 more times and then top with cheddar cheese. Cover pan with aluminum foil.
5. Bake dish covered for 40 minutes. Uncover dish and continue cooking for 20-30 minutes until center is hot.
6. Remove dish from oven and allow to rest for 5 minutes before serving.