8 uncooked lasagna noodles
1 pd ground beef or ground turkey
1 tsp. Italian seasonings
1 (28 oz.) can or jar spaghetti sauce
1/3 cup water
1 (4 oz.) can sliced mushrooms, opt
1 (15 oz.) low-fat ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain, Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased slow-cooker.
Spread half ground beef mixture over noodles.
On top of beef, layer ½ sauce, 1/2 water, ½ mushrooms (opt), ½ ricotta cheese and ½ mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.
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