Crock Pot Lasagna

By carvalhohm

Ingredients

• 1 lb ground beef
• 26-oz jar of tomato pasta sauce
• 8-oz can of tomato sauce, no salt added
• 9-oz pkg of no boil lasagna noodles, 1/2 of pkg or 8 noodles
• 1-lb jar of Alfredo pasta sauce
• 12 oz of shredded mozzarella cheese
• 1/4 c of Parmesan cheese

Details

Adapted from community.qvc.com

Preparation

Step 1

Brown the ground beef in a large skillet over medium high heat until thoroughly cooked, and drain.

Spray a 4-5 qt crock pot with Pam. Spread 3/4 c of the tomato pasta sauce in bottom of crock pot and then stir remaining 8 oz tomato pasta sauce and jarred tomato sauce into the ground beef.

Layer three lasagna noodles in slow cooker over sauce, breaking the noodles to fit. Top with one third of the Alfredo sauce, spreading evenly. Sprinkle with one cup of the mozzarella cheese, and spread evenly.

Repeat the layering twice, using 2 lasagna noodles in the last layer. Sprinkle Parmesan cheese on top.

Cover and cook on low for 3 1/ 2 to 4 hours. Cut into wedges to serve.