LASAGNA
1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce
1 (8 oz.) can no-salt-added tomato sauce
1/2 (9 oz.) pkg (about
no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Brown ground beef, drain. Spray slow cooker with Pam. Spread 3/4 tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 Alfredo sauce, spreading evenly. Sprinkle with 1 cup Mozzarella cheese. Top with 1/3 ground beef mixture, spreading evenly.
Repeat layers twice, using 2 noodles in last layer. Sprinkle Parmesan cheese on top.
Cover; cook on low for 3 1/2 to 4 1/2 hours. Cut into wedges to serve.