Crock Pot Lasagna

[babyboomerbev]

ngredients:
1 lb. ground chuck or Italian sausage.
1 tsp. dried Italian Seasoning (not necessary with Italian Sausage)
1 (28 oz.) jar chunky garden-style spaghetti sauce
1/3 c water
8 lasagna noodles, uncooked (break noodles into several pieces to cover the bottom)
1 (4 1/2oz) jar mushrooms, do not drain.
1 (15 oz.) container ricotta cheese (optional: add Italian seasoning, garlic, and parmesan cheese)
2 c shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over med.-high heat, stirring until beef crumbles and is no longer pink. Drain. Combine spaghetti sauce and water in a small bowl.
Place 4 uncooked noodles in a lightly greased 6 qt. slow cooker. Layer with half each of beef mixture, sauce mixture and mushrooms. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce, mushrooms and ricotta cheese and mozzarella cheese. Cover and cook on HIGH setting for 1 hour; reduce heat and cook on LOW setting 5 hours.