Spinach Alfredo Lasagna

Ingredients

• 15 ounces alfredo sauce 
• 2 tablespoons parsley fresh minced
• 2  garlic clove minced
• 8 ounces lasagne pasta sheets 
• 1 medium onion chopped
• 0.5 cup parmesan cheese grated
• 32 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon pepper 
• 15 ounces ricotta cheese 
• 24 ounces pasta sauce 
• 10 ounces spinach frozen dry thawed chopped

Equipment

• bowl
• frying pan
• slow cooker

Directions

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 cheese, Parmesan cheese, parsley and pepper.
3. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange four noodles over sauce, breaking noodles to fit if necessary; 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.
5. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese.
6. Cook, covered, on low 4-5 hours or until noodles are tender.