8 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian seasoning
28 oz. jar spaghetti sauce
1/3 cup water
4 oz. can sliced mushrooms
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
- Break noodles. Place half in bottom of greased slow cooker.
- Brown ground beef in saucepan. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.
- Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
- Cover. Cook in slow cooker on Low 5 hours.