Ingredients

The following ingredients have 8 Servings
  • 1 lb. lean ground beef
  • 1 (26 to 28-oz.) jar tomato pasta sauce
  • 1 (8-oz.) can no-salt-added tomato sauce
  • 1/2 (9-oz.) pkg. (about 8) no-boil lasagna noodles
  • 1 (1-lb.) jar Alfredo pasta sauce
  • 12 oz. (3 cups) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instruction

  • Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  • 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.
  • 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.
  • Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
  • Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.