Total Time:  4 Hours, 20 Minutes

Prep Time:  20 Minutes

Cook:  4 Hours

Ingredients

Yield:  8 Servings

• • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (24oz) spaghetti sauce
  • 1 carton (15 oz) ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 Tbsp minced fresh parsley
  • 1/2 tsp pepper
  • 1 pkg (8oz) no-cook lasagna noodles
  • 8 cups (32oz) shredded part-skim mozzarella cheese
  • 1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (15oz) alfredo sauce

Directions:

1. 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 and Parmesan cheese, parsley, and pepper.
   3. Spread 1 cup meat mixture into an ungreased 5 or 6 quart slow cooker. Arrange 4 noodles on top, breaking to fit; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.
   4. 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.
   5. Cook, covered, on low for 4-5 hours or until noodles are tender.