Crock Pot Lasagna

Crock Pot Lasagna

You will need:
1 lb of lean ground beef
1 23-28 ounce jar of spaghetti sauce
1 8 ounce can of no salt added tomato sauce
1 9 ounce package of no-boil lasagna noodles
1 16 ounce jar of Alfredo pasta sauce
3 cups of mozzarella cheese
1/4 cup of grated Parmesan cheese

1. Brown ground been in a large skillet until cooked through. Drain.

2. Spray a 4-5 quart crock pot with non stick cooking spray. Spread 3/4 cup of spaghetti sauce in bottom of the crock pot. Stir remaining sauce in with the ground beef.

3. Layer 3 lasagna noodles over sauce in the crock pot, breaking if necessary. Top with about an 1/8 of the Alfredo sauce, spreading evenly. Sprinkle with mozzarella cheese. Top with 1/8 of the ground beef mixture.

4. Repeat layering until you have no more lasagna noodles. The last layer of noodles should be covered with Alfredo sauce, mozzarella cheese, and beef. Top the cheese with the Parmesan cheese.

5. Cover; cook on low setting 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.

I sometimes put extra mozzarella cheese on top and bake it in the oven, uncovered, for about 10 minutes at 425 degrees. Sometimes this causes the sides to become very browned. Watch this carefully.

I use Ragu Classic Alfredo Sauce for the Alfredo sauce.
I use Prego Garden Combo Spaghetti sauce for the Spaghetti sauce.
Sometimes I substitute extra Spaghetti sauce, or diced tomatoes for the no salt added tomato sauce.

Many people have told me this is the the best Lasagna they have ever had!

I love it and I think you will too.

Enjoy!