Crock-Pot Lasagna (Emlyn)

Violette's Lasagna

Makes 8 Servings

8 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian seasoning
28 oz jar spaghetti sauce
1/3 cup of water
4 oz. can sliced mushrooms (we don't like mushrooms here, so I usually omit this or use zucchini or summer squash instead)
15 oz. ricotta cheese ( I use cottage cheese)
2 cups shredded mozzarella (any shredded cheese will do. I use what I have on hand.)

1. Break noodles (to fit crockpot) Place half in bottom of greased slow cooker
2. Brown ground beef and drain. Stir in Italian seasoning. Spread half of mixture onto noodles.
3. Layer half of sauce and and the water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
4. Cover Cook on Low 5 hours. (2 1/2 or 3 on High works too.)