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Connie's Lasagna (Oven or Crockpot) Recipe


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     Connie's Lasagna (Oven or Crockpot)

Category   Entrees - Maindishes
Sub Category   None

1 lb lean ground been (at least 80/20)
1 jar (26-28 oz) tomato pasta sauce
1 can (8 oz) tomato sauce
8 no-boil lasagna noodles from 9 oz package (can use more if desired)
1 jar (16 oz) alfredo pasta sauce
3 c. shredded mozarella OR 2 c. shredded and 8 oz fresh mozarella
1/4 c. grated parmesan cheese

Oven - preheat oven to 350 degrees. Spray 9x13 pan or crockpot with non-stick spray. Cook beef on stove, breaking it up until it's cooked thoroughly. Drain beef. Spread 1/3 c. tomato pasta sauce in bottom of pan/crockpot. Combine rest of tomato pasta sauce and tomato sauce into the ground beef.
Put one layer of noodles over tomato sauce; sprinkle with 1/3 of alfredo sauce; sprinkle with 1/3 mozarella cheese (if using fresh mozarella, use it as middle layer); spread evenly with 1/3 of beef mixture. Repeat layers 2 more times. Sprinkle parmesan cheese on top.
Oven - bake at 350 for 1 hour. Crockpot - cover and cook on low setting for 3 1/2 - 4 hours.

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