In a bowl combine Italian cheese blend with ricotta cheese. Mixture will be thick.
In a separate bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.
Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)
Spread 1/3 of the chicken on top of lasagna noodles.
Then spread 1/3 of the cheese mixture on top of the chicken.
Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.
Finally, top with shredded mozzarella cheese and dried parsley (optional.)
Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.) Slow cookers are not all the same so my advice is to check your lasagna after 2 1/2 hours then keep an eye on it after that point. Keep an eye on the edges so they don't get too dark.
Video
Notes
I think rotisserie chicken is the easiest to use in this recipe and it adds extra flavor. You can, however, use any leftover chicken you have or you can roast or boil some chicken breasts.
This recipe works great in those rectangle casserole slow cookers.