Slow Cooker Lasagna

1 pound lean ground beef, cooked/drained

26-28 oz. jar spaghetti sauce

8 oz. can no salt added tomato sauce

1/2 pkg. no cook lasagna noodles

1 pound jar Alfredo pasta sauce

3 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Spray a 4-5 quart slow cooker with no stick spray.  Spread 3/4

cup of the spaghetti sauce in the bottom evenly.  Stir the tomato

sauce into the remaining spaghetti sauce and add the beef and

blend well.  Layer 3 lasagna noodles over the sauce in the pot,

breaking as necessary to form a single layer.  Top with 1/3 of the

Alfredo sauce, sprinkle with 1 cup of the mozzarella, then top with

1/3 of the spaghetti/meat mixture.  Repeat the layers twice, using 2

lasagna noodles in the last layer.  Sprinkle Parmesan on top.

Cover and cook on low for 4 1/2 hours.  Cut into wedges to serve.