Short Rib White Lasagna

I based this recipe on "Short Rib Lasagna" from BHG Feb 2014 issue pg 116.

2.5 lb beef ribs (I used country style boneless rib meat). Pork works too.
16oz fresh mushrooms, sliced
some fresh spinach
1 onion, sliced
1c red wine
1c beef broth
minced garlic
garlic/herb seasoning (I like Weber brand)
sauce (used provel cheese instead of cream cheese)
1 jar alfredo (or double the sauce)
~15 lasagna noodles
8oz deli mozzarella
8oz shredded provel (or provelone)
8oz shredded cheddar
6oz real bacon bits

Cook the ribs ahead of time:
in slow cooker add: ribs, sliced onion, mushrooms, wine, broth.
Cook 3-4hrs on high.
Remove the ribs from the slow cooker and slice/shred.
I separated the ribs into one bowl and the mushrooms/onion into another. Doesn't really matter tho it's all gonna be layered in the lasagna.

Make the sauce.
Boil the lasagna noodles till theyre soft. Drain and set aside on paper towels or whatever.
Preheat oven to 375F.
Layer in a minumin size 9x13" pan:
     shredded cheese
     rib meat
     add in a layer of bacon bits & spinach in there somewhere. Finish it off with sliced deli mozzarella on top.
Cover with foil & bake about 45min, remove foil for the last ~15min of baking.
Let stand a few min before cutting.

more photos:

these photos were using leftover pork chops rather than short ribs (I lost my original photos with the short ribs).