Ground Beef Spinach Alfredo Lasagna

• 1 pound ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jar (24 ounces) spaghetti sauce
• 1 carton (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon pepper
• 1 package (8 ounces) no-cook lasagna noodles
• 8 cups shredded part-skim mozzarella cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 jar (15 ounces) Alfredo sauce

1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce.
2. In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange four noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.
3. Top with four noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with four noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese.
4. Cook, covered, on low 4-5 hours or until noodles are tender.

ground beef, onion, garlic, spaghetti sauce, ricotta cheese, parmesan cheese, parsley, pepper, noodles, mozzarella cheese, spinach, alfredo sauce

Taken from www.tasteofhome.com/recipes/ground-beef-spinach-alfredo-lasagna/ (may not work)