Ingredients:
1 lb. lean ground beef
1 can (26-28oz) tomato paste
1 can (8oz) no-salt-added tomato sauce
1/2pkg (about 8) no-boil lasagna noodles
1 jar (1 lb.) alfredo sauce
3 cups (12oz) shredded mozzarella cheese
1/4 cup grated parmesian cheese
1. Brown beef in skillet over medium-high heat until cooked all the way through. Drain grease.
2. Spray slow-cooker with olive oil spray and spread 3/4cup tomato paste sauce on the bottom.
3. Add tomato paste, tomato sauce and browned meat in a bowl and combine.
4. Layer noodles on top of the tomato paste then add 1/3 alfredo sauce, 1/3 mozzarella cheese and top with the paste/sauce/meat mixture and keep doing these layers until all ingredients are used.
5. Sprinkle the grated pamesian cheese on top.
6. Cook on low setting 3.5-4 hours.
Tip: After the lasagna is finished cooking, let it set in the crock pot for about 45 minutes for everything to settle or it'll be a sloppy mess if you try to get it out before it's ready.
Eat and ENJOY!
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