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1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce 1 (8 oz.) can tomato sauce 1/2 (9 oz.) pkg. no-boil lasagna noodles 1 (1 lb.) jar Alfredo pasta sauce 12 oz. shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1. Brown ground beef in large skillet over medium high heat until thoroughly cooked. Drain. 2. Spray 4 to 5 qt. slow cooker with nonstick cooking spray. Spread 1/4 cup of red pasta sauce in bottom of sprayed slow cooker. Stir remaining red pasta sauce and tomato sauce into ground beef. 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 Mozzarella cheese. Top with 1/3 of the ground beef mixture spreading evenly. 4. Repeat layering twice, using 2 or 3 noodles in last layer. Sprinkle Parmesan cheese over top. 5. Cover, cook on low setting for 3 1/2 to 4 1/2 hours. Makes 8 servings.
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