Crockpot Spinach Alfredo Lasagna

Oooohhhh Lasagna.  Love love love it.

I've been really enjoying using my Taste of Home Slow Cooker recipe book.  Have found so many that I want to try.

I marked this one off last month and then didn't get around to making it, but today was the day.  Everyone is sick and miserable and now it's coming my way, so it was the perfect meal to throw in the crockpot and forget about until dinner time.

It's delicious.

If you think you can't make Lasagna in the crockpot, you are going to be majorly surprised, give it a try :)

Spinach Alfredo Lasagna

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


In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce.

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.

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.

Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 8 servings.