Slow-cooked Lasagna Alfredo

Here's a new recipe I finally tried. It's been sitting in my "to try" pile for AGES, and I finally made it. It turned out great and was really yummy (plus it didn't heat up the entire house)


Slow- cooked Lasagna Alfredo
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1 lb lean ground beef
1 (26.5 oz) can Hunts Traditional style spaghetti sauce
1 (8 oz) can tomato sauce
9 no-boil lasagna noodles (7 oz) I used regular & it turned out fine
1 (16oz) jar ragu classic alfredo sauce
3 cups (12 oz) shredded mozzarella cheese, divided
¼ cup grated parmesan cheese
Dried parsley flakes (optional for garnishing)

In a large skillet, (over med-high heat) cook the ground beef, until thoroughly cooked, stirring often; drain.

Spray the inside of a 4 to 5 qt slow cooker, with non-stick cooking spray. Spread ¾ cup of spaghetti cause, in bottom of slowcooker. Add remaining spaghetti sauce and tomato sauce to cooked ground beef, stir.

Layer 3 lasagna noodles over the spaghetti sauce in slowcooker; breaking noodles if necessary. Top with 1/3 of the alfredo sauce; spreading evenly. Sprinkle with 1 cup of shredded mozzarella cheese. Top with 1/3 of the ground beef mixture; spreading evenly.

Repeat layering twice, using 3 lasagna noodles in last layer. Sprinkle top with grated parmesan cheese.

Cover; cook on low setting for 3.5-4.5 hours. Just before serving, sprinkle top of lasagna with dried parsley flakes. Makes 6-8 servings.

ENJOY!