This recipe that I got from “Simple and Delicious” magazine turned out pretty well.
(Here’s the link to their website but you have to have a subscription to look at the actual recipes.)
I’ll warn you that I am the inaccuracy and substitution QUEEN when it comes to recipes, however.
First of all, Here’s the original recipe in bold:
Spinach Alfredo Lasagna
•1 pound ground beef
•1 medium onion, chopped
•2 garlic cloves, minced
•1 jar (24 ounces) spaghetti sauce
•1 carton (15 ounces) ricotta cheese
•1/2 cup grated Parmesan cheese
•2 tablespoons minced fresh parsley
•1/2 teaspoon pepper
•1 package (8 ounces) no-cook lasagna noodles
•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 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.
Okay, so I mostly followed the first step, except I heated up some leftover meat sauce we had from spaghetti the day before and just added a big can of Hunt’s spaghetti sauce to it.
Okay, so I didn’t really follow the first step.
- In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. 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.
This part I did according to the recipe. Although making those rectangular noodles fit into the round crock pot? It requires a little more than “breaking to fit.” I felt like I should get out an X-Acto knife. It was messy; I won’t lie.
- 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.
I have to say, this is the most interesting part of the recipe. Adding Alfredo sauce AND regular red spaghetti sauce? Amazing! I’ve never seen anything like it!
Maybe I need to get out more.
- Cook, covered, on low 4-5 hours or until noodles are tender.
Well, even I couldn’t mess up that last step.
I was surprised this recipe came out as well as it did. Everyone ate it and it actually resembled real lasagna, unlike most crockpot recipes, which are just noodles and sauce and cheese in a jumble.
Plus nobody complained about the spinach, since its annoying healthiness was tempered by the yummy Alfredo sauce.
This picture is just to show you how pretty the food can look when not made or photographed by me.