Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Step
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.
Step
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.
Step
4
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Step
5
Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.
Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.
Generally, pasta does not hold its shape well during slow cooking. However, no-boil lasagna noodles are an exception and pair perfectly with this lasagna’s creamy sauce!
Serve wedges of this lasagna with garlic bread and a fresh green salad to round out the meal.
Nutrition Facts
Serving Size:1/8 of Recipe
Calories from Fat
340
% Daily Value*:
Vitamin A
36%
36%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
