Slow Cooked Lasagna
This one comes from Debra Garrison…thanks for sharing Debra!
1 lb. lean ground beef
1 (26 -28 oz.) jar tomato pasta sauce
1 (8 oz) can tomato sauce
½ (9 oz) pkg. (about 8) no-boil lasagna noodles (I used the Ronco brand)
1 (1 lb) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
¼ cup grated parmesan cheese
Brown ground beef in large skillet over medium high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart slow cooker with nonstick cooking spray. Spread ¾ cup 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 Alfreda 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 3 ½ to 4 ½ hours.
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