Slow-Cooked Lasagna

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Prep Time: 20 Min
Total Time: 4 Hr 50 Min
Makes: 8 servings

NUTRITION INFORMATION:
1/8 of Recipe: Calories 620 (Calories from Fat 340); Total Fat 38g (Saturated Fat 20g); Cholesterol 115mg; Sodium 1010mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 9g); Protein 32g Percent Daily Value*: Vitamin A 36%; Vitamin C 14%; Calcium 52%; Iron 14% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 4 Medium-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 8

Ingredients

  • 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

Preparation

Step 1

1. Brown ground beef in large skillet 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 for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.

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