1 pound ground chuck (I used Italian sausage)

1 tsp. dried Italian Seasoning (not necessary with It. Sausage)

1 (28 oz.) jar chunky garden-style spaghetti sauce

1/3 cup water

 

8 lasagna noodles, uncooked (I broke the noodles into several pieces to cover the bottom)

1 (4 1/2 oz) jar mushrooms, undrained

 

1 (15 oz.) container ricotta cheese (I added Italian seasoning, garlic, and parmesan cheese)

2 cups shredded part-skim mozzarella cheese

 

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumble and is no longer pink; drain.  Combine spaghetti sauce and water in a small bowl.

 

Place 4 uncooked noodles in a lightly greased 6-quart slow cooker.  Layer with half each of 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 1 hour; reduce heat, and cook on LOW setting 5 hours.