Crockpot Lasagna

Post date: Dec 19, 2008 1:29:18 AM

from: Sherry Matthews

1 ½ lbs. lean ground beef

1 26 oz. jar pasta sauce

1 8 oz. can no-salt-added tomato sauce

½ of 9 oz. package of no-boil lasagna noodles

1 1-lb. jar Alfredo pasta sauce

12 oz. shredded mozzarella cheese

¼ cup grated parmesan cheese

Brown ground beef in large skillet, drain. Spray (or use liner) 4 to 5 quart slow cooker with nonstick cooking spray.

Spread ¾ cup of pasta sauce in bottom of slow cooker.

Stir remaining 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 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 around 4 hours.

Makes 8 servings.

Note: Much better on the second day.