Pam and I like this better than a casserole-dish lasagna I’ve done. I’ll often get it started around 3pm on a Sunday afternoon, and then it’ll be ready around 7 pm. It basically makes four large pieces, and one piece is enough. The other two get eaten for lunch during the week.
1 lb. lean ground beef
1 (26 to 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 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Brown ground beef, drain.
Spray the crockpot with Pam.
Spread 3/4 of the tomato pasta sauce in bottom of crockpot.
Stir remaining tomato pasta sauce and the can of tomato sauce into the ground beef.
Layer 3 noodles over sauce in the crockpot, breaking noodles as necessary.
Top with 1/3 of the Alfredo sauce, spreading evenly.
Sprinkle with 1 cup Mozzarella cheese.
Top with 1/3 of the ground beef/tomato sauce mixture, spreading evenly.
Repeat the layers twice. Use just 2 noodles in last layer.
Sprinkle Parmesan cheese on top.
Cover, and cook on low for 3.5 – 4.5 hours. Cut into fourths to serve.