- 1 lb. ground beef
- 1 tsp. dried Italian seasonings
- 28 oz. jar spaghetti sauce
- 1/3 cup water
- 8-10 lasagna noodles, uncooked
- 4 oz. can sliced mushrooms
- 15 oz. ricotta cheese
- 2 cups shredded mozzarella cheese
In sauté pan over medium high heat, cook ground beef with Italian seasonings until browned; drain fat. Combine spaghetti sauce and water in large bowl. Spray 5 quart slow cooker with non-stick spray and place 4 uncooked noodles in bottom. Layer with half each of beef mixture, spaghetti sauce mixture and mushrooms. Spread all of ricotta cheese over mushrooms, then sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, beef, spaghetti sauce mixture, mushrooms and mozzarella cheese. Cover and cook on high heat one hour; reduce heat to low and continue to cook 5-6 hours longer. Makes 4-6 servings.
Chef Alli Kitchen Tip: Avoid removing lid of slow cooker during cooking time! Each time the lid is removed it takes the slow cooker 25-30 minutes to recover the previous temperature.