Ingredients
1 pound ground beef1 medium onion, chopped2 garlic cloves, minced1 jar (24 ounces) spaghetti sauce1 carton (15 ounces) ricotta cheese1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley1/2 teaspoon pepper1 package (8 ounces) no-cook lasagna noodles8 cups shredded part-skim mozzarella cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 jar (15 ounces) Alfredo sauce
Preparation
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.
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 4 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.
Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 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.
Cook, covered, on low 4-5 hours or until noodles are tender.
