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Slow-Cooked Lasagna Alfredo

1 lb. lean ground beef
1 ( 26.5 oz. ) can Hunts Traditional-Style Spaghetti Sauce
1 ( 8 oz. ) can tomato sauce
9 no-boil lasagna noodles ( 7 ounces )
1 ( 16 oz. ) jar Ragu Classic Alfredo Sauce
3 cups ( 12 oz. ) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
dried parsley flakes ( for garnishing )

In a large skillet, ( over medium-high heat )
cook the ground beef, until thoroughly cooked,
stirring often; drain.

Spray the inside of a 4 to 5-quart slow cooker,
with a non-stick cooking spray.
Spread 3/4 cup of the spaghetti sauce, in bottom of slowcooker.
Add remaining spaghetti sauce and tomato sauce,
to the cooked ground beef, and stir.

Layer 3 lasagna noodles over the spaghetti sauce in
slowcooker; breaking noodles if necessary.
Top with 1/3 of the Alfredo sauce; spreading evenly.
Sprinkle with 1 cup of shredded mozzarella cheese.
Top with 1/3 of the ground beef mixture; spreading evenly.

Repeat layering twice, using 3 lasagna noodles in last layer.
Sprinkle top with the grated Parmesan cheese.

Cover; cook on Low setting for 3 1/2 to 4 1/2 hours.
Just before serving, sprinkle top of lasagna with dried parsley flakes.
Makes: 6 - 8 servings.

Note: I used my West Bend 6-quart rectangular slowcooker
for this recipe, and cooked it on setting NO.3 for 4 1/2 hrs.
This was quite delish!