| | Directions | | Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Spray 4-5 quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato 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 to fit. Top with a 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. |
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| Ingredients | | - |  | 1 pound Lean Ground Beef |
| - | | 1 jar Tomato Pasta Sauce (26 to 28 oz 26 ounce Jar) |
| - | | 1 can Tomato Sauce (No Salt Added) (8 ounce Can) |
| - | | 1/2 package 8) No Boil lasagna Noodles (9 ounce pkg) |
| - | | 1 jar Alfredo Pasta Sauce (1 lb Jar) |
| - | | 1 Shredded Mozzarella Cheese (12 ounce 3 cup ) |
| - | | 1/4 cup grated Parmesan cheese |
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