Slow Cooked Lasagna

• 1 lb lean ground beef
• 1 (26 -28 ounce) jar pasta sauce
• 1 (8 ounce) can no-salt-added tomato sauce
• 8 uncooked lasagna noodles
• 1 (1 lb) jar alfredo sauce
• 3 cups shredded mozzarella cheese (12 oz.)
• 1/4 cup grated parmesan cheese

1. In large skillet, cook ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato 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 the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5. Cover; cook on Low setting 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.

lean ground beef, pasta sauce, salt, lasagna noodles, alfredo sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/slow-cooked-lasagna-163010 (may not work)