Slow-Cooker Lasagna

By LynnWelch

Ingredients

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

Details

Servings 8
Preparation time 20mins
Cooking time 310mins
Adapted from pillsbury.com

Preparation

Step 1

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.