Slow Cooker Lasagna

• 1 lb. ground meat
• 1 tsp. dried Italian seasoning
• 1 (28 oz.) jar spaghetti sauce
• 1/3 c. water
• 8 lasagna noodles, uncooked
• 1 (4-1/2 oz.) jar mushrooms
• 1 (15 oz.) carton ricotta cheese
• 2 c. shredded part-skim mozzarella cheese, divided

1. Brown meat with Italian seasoning in large skillet; drain. Combine spaghetti sauce and water in a small bowl.
2. Place 4 uncooked noodles in bottom of a lightly greased 5 quart slow cooker.
3. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
4. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese.
5. Layer with remaining noodles, meat, sauce, mushrooms and cheese.
6. Cover and cook on high for 1 hour; reduce heat and cook on low for 5 hours.

ground meat, italian seasoning, spaghetti sauce, water, lasagna noodles, mushrooms, ricotta cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55132 (may not work)