A simply delicious slow cooker lasagna recipe with ground meat, tomato sauce and mozzarella, parmesan and romano cheese.
2 pounds lean ground veal or beef
2 garlic cloves, minced
¼ sweet onion, minced
Salt and ground black pepper
1 (14 ounce) jar spaghetti sauce
1 (16 ounce) jar alfredo sauce
1 package uncooked lasagna noodles
3-4 cups shredded mozzarella cheese
¼ cup mixed Parmesan and Romano cheese, grated
Non-stick cooking spray
In a non-stick skillet over medium-high heat, add the ground meat, garlic and onions; sauté until meat is browned. Drain.
Lightly coat the bottom of a slow cooker with cooking spray.
Place a layer of lasagna noodles in bottom of slow cooker.
Spoon a layer of meat mixture over the noodles.
Layer approximately 1/3 jar of spaghetti sauce and alfredo sauce.
Add with some mozzarella, and parmesan/romano mix.
Repeat for two more layers.
Cover and cook on high for 2 hours.