2 pkg frozen spinach
2 C Italian cheese blend, grated, divided
3/4 C Parmesan cheese, grated, plus extra for garnish
2 jars Alfredo sauce
1 pkg lasagna noodles
Cook spinach according to package directions and let cool.
Squeeze spinach, in hands, to remove excess moisture.
Lightly grease a 5-6 quart crock pot with non-stick spray.
In a medium bowl, mix alfredo sauce and 1 cup Italian cheese.
Spread 1/4 cheese sauce on the bottom of crock pot.
Cover sauce with 3 lasagna noodles, breaking as needed, to fit.
Top noodles with 1/3 spinach, 1/2 C Italian cheese, and 1/4 remaining cheese sauce.
Repeat for a total of three layers.
Place three noodles on top.
Spread remaining sauce over noodles. Sprinkle with Parmesan.
Cook on low for 3 1/2-4 1/2 hours.