March 24, 2008

Crock pot lasagna

1 lb. lean ground beef
1 26-28 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 C.) shredded mozzarella cheese
1/4 C. grated Parmesan cheese
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently.
Spray 4-5-quart slow cooker with nonstick cooking spray.
Spread 3/4 C. 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 C. 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; Low setting for 3 1/2-4 1/2 hours.
If desired, cut into wedges

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