Crock Pot Lasagna

Cooked once and it was good. If your family isn't in LOVE with cheese like mine, you can reduce the amount of cheese you use by half.

• Ready In: 6 hrs 45 mins
• Serves: 8-10

Ingredients

• 2  lbs ground beef
• 2  teaspoons  dried Italian seasoning
• 1 (28 ounce) jar  chunky  garden vegetable spaghetti sauce
• 2⁄3 cup water
• 8  lasagna noodles, uncooked
• 1 (4 1/2ounce) jar mushrooms, drained
• 1 (15 ounce) container ricotta cheese
• 2  cups  shredded part-skim mozzarella cheese
• 2  cups  shredded cheddar cheese

Directions

1. Cook beef and Italian seasoning in large skillet over med-high heat, stirring until beef is done; drain.
2. Combine spaghetti sauce and water in small bowl.
3. Place 4 uncooked lasagna noodles in a lightly greased 6 qt slow cooker, breaking as needed to fit.
4. Layer with half each of beef, spaghetti sauce mixture, and mushrooms.
5. Spread ricotta cheese over mushrooms. Sprinkle with 1/2 each of mozzarella and cheddar cheese.
6. Layer with remaining noodles, meat, sauce mixture, mushrooms, and cheeses.
7. Cover and cook on high setting 1 hour; reduce heat and cook on low setting for 5 hours.