For years I worked at a small Italian Restaurant in Salt Lake City the Cinegrill. The lasagna was incredible. The noodles were kept in a big pan then as ordered, placed in a stainless bowl with tons of sauce poured on top. Now that I think about it, maybe that's were my weight problem came from. I always thought lasagna was to expensive to make. M e and the Stoffers are great friends. My husbands part Italian so he makes sure I used the best ingredients. He claims that in Italian cooking the cheese is the most important part. We were able to find fresh mozzarella at Sam's Club 24oz for 7.50. I used half in this recipe. It does not quite come out of the crock pot as easily as a layered casserole. The Alfredo sauce adds tons of flavor. It was perfect even the Italian agreed.
Crock Pot Lasagna
l lb lean ground beef
1 (26 to 28-oz) jar tomato pasta sauce
1 8-oz can tomato sauce
1/2 (9-oz) pkg no boil lasagna noodles
1 (1-lb) jar Alfredo pasta sauce
12 oz (3 cups) shredded mozzarella cheese
1/4 c grated Parmesan cheese
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Spray crock pot with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed crock pot. Stir remaining tomato pasta sauce and tomato sauce into ground beef. Layer 3 lasagna noodles over sauce in crock pot 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. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top. Cover; cook on Low setting for 31/2 to 41/2 hours.