This recipe was provided by LaLaGirl.

1 lb. lean ground beef
1 (26 to 28 oz) jar tomato pasta sauce
1 (8 oz) can tomato sauce
½ (9 oz) pkg. (about 8) no-boil lasagna noodles
1 (1-lb) jar Alfredo pasta sauce
12 oz (3 C) shredded mozzarella cheese
¼ C. grated Parmesan cheese

Brown ground beef and drain.

Spray a 4 to 5-quart crockpot with nonstick cooking spray. Spread ¾ C of the tomato pasta sauce in the bottom of the sprayed crockpot. Stir the remaining tomato pasta sauce and the can of tomato sauce into the ground beef.

Layer 3 lasagna noodles over the sauce in the crockpot, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 C of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat the layers twice, using 2 noodles in the last layer. Sprinkle parmesan cheese over top.

Cover and cook on low for 3-1/2 to 4-1/2 hours.

1 small can tomato paste
2 cans Italian style stewed tomatoes (already has green peppers and a little Italian spices)
2 cans dark red kidney beans
1 lb. ground beef
1 yellow onion
¼ C celery
1 bay leaf
1 tsp chili powder (Mike adds more)
2 tsps sugar
½ tsp garlic
½ tsp oregano
½ tsp cayenne pepper (Mike adds more)

Brown beef with onion and celery. Combine all ingredients in crock pot and keep on low simmer at least 3 hours, stirring occasionally.