Yield: 8 servings.
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 package (8 ounces) no-cook lasagna noodles
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
8 cups (32 ounces) 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 the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce.
2. Spread 1 cup meat mixture in an ungreased 5- or 6-qt. slow cooker. Arrange four noodles over sauce, breaking noodles to fit if necessary. In a small bowl, combine the ricotta cheese, Parmesan cheese, parsley and pepper; spread half over noodles. Layer with 2 cups mozzarella cheese and 1 cup meat mixture.
3. Top with four noodles, spinach, Alfredo sauce, 2 cups mozzarella cheese, four noodles and remaining ricotta mixture. Layer with 2 cups mozzarella cheese, 1 cup meat mixture and any remaining noodles, meat mixture and mozzarella cheese.
4. Cover and cook on low for 4-5 hours or until noodles are tender.
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