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.