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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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This has became a favorite of mine; just put it in the crockpot and forget about it for a few hours. Ingredients:
1 lb lean ground beef |
1 (26 -28 ounce) jar pasta sauce |
1 (8 ounce) can no-salt-added tomato sauce |
8 uncooked lasagna noodles |
1 (1 lb) jar alfredo sauce |
3 cups shredded mozzarella cheese (12 oz.) |
1/4 cup grated parmesan cheese |
Directions:
1. In large skillet, cook ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5. Cover; cook on Low setting 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
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