Slow Cooker Lasagna 

This recipe was contributed from Dot Boger..
Yield: 8 servings.
 
Ingredients:
1 Lb. ground chuck
1 Teaspoon dried Italian seasoning
1 28 oz. jar spaghetti sauce (Dot uses Ragu® Chunky Garden Style)
1/3 Cup water
8 Lasagna noodles, uncooked
1 4.5 oz. jar mushrooms
1 15 oz. carton ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
 
Directions:
1.      Cook beef and Italian seasoning in a large skillet over medium-high
heat, stirring until beef crumbles: drain.
2.      Combine spaghetti sauce and water in a small bowl.
3.      Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric
slow cooker.
4.      Layer with half each of beef mixture, spaghetti sauce mixture, and
mushrooms.
5.      Spread ricotta cheese over mushrooms.
6.      Sprinkle with 1 cup mozzarella cheese.
7.      Layer with remaining noodles, meat, sauce mixture, mushrooms, and
mozzarella cheese.
8.      Cover and cook on High setting 1 hour; reduce heat and cook on low
setting 5 hours.