RECIPE FROM "SANDY'S
SLOW COOKER LASAGNA
(Note: This recipe is so easy, you may never go back to your old complicated way of fixing it)
1 pound ground chuck
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce (I use Ragu Chunky Garden-Style)
1/3 cup water
8 lasagna noodles, uncooked
1 (4-1/2 ounce) jar mushrooms
1 (15-ounce) carton ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain well.
Combine spaghetti sauce and water in a small bowl.
Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker.
Layer with half each beef mixture, spaghetti sauce mixture, and mushrooms.
Spread ricotta cheese over mushrooms.
Sprinkle with 1 cup mozzarella cheese.
Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
Cover and cook on HIGH setting for 1 hour; reduce heat and cook on LOW setting for 5 hours.
Yields 4 servings.