Place the ground beef in a large skillet over medium-high heat and break it apart as it cooks.

Add the diced yellow onions to the skillet and cook until the beef is browned and the onions have softened. Drain any excess grease.

Mix in the chopped garlic, salt, and pepper, and continue to cook for 2 more minutes.

Pour one jar of tomato pasta sauce into the skillet and stir well, then remove from heat.

In a mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella, parmesan cheese, Italian seasoning, and Alfredo sauce. Stir until well blended.

Spray the inside of the Crock Pot generously with cooking spray.

Layer one-third of the meat sauce at the bottom of the Crock Pot.

Break uncooked lasagna noodles as needed to layer them over the meat sauce.

Spread one-third of the ricotta cheese mixture evenly over the noodles.

Repeat the layering process two more times, ending with a layer of noodles.

Pour the second jar of tomato pasta sauce evenly over the top layer of noodles.

Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese over the sauce.

Cover the Crock Pot with its lid and cook on HIGH for 3 hours or LOW for 6 hours.

Once cooking is finished, turn off the Crock Pot and let it rest for 10 to 15 minutes before serving.

Garnish with fresh chopped parsley if desired, slice, and serve hot.