Crock Pot Lasagna

 

Ingredients

• 1 pound ground beef
• 1/2 pound hot Italian sausage, casings removed
• 1 medium onion, chopped
• 1 (15-ounce) container ricotta cheese
• 1/2 Cup grated Parmesan cheese
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon garlic powder
• 1 (26-ounce) jar tomato-and-basil spaghetti sauce
• 1/3 Cup water
• 8 lasagna noodles, uncooked
• 1 (8-ounce) package sliced fresh mushrooms
• 3 Cups (12 ounces) shredded mozzarella cheese

Preparation
1. Cook beef, sausage, and onion in a large skillet over medium-high heat, stirring until the meat crumbles and is no longer pink; drain.

2. Stir together ricotta and next 3 ingredients in a small bowl. In a separate bowl, combine pasta sauce and water.

3. Arrange 4 uncooked noodles in a lightly greased 5- to 6-quart slow cooker, breaking noodles as necessary to fit in slow cooker. Spoon half the meat mixture over noodles; top with half the sauce mixture and half the mushrooms. Spread ricotta mixture over mushrooms, and sprinkle with 1-1/2 cups mozzarella cheese. Layer remaining noodles, beef mixture, sauce, mushrooms, and mozzarella cheese.

4. Cover and cook on LOW setting 4 hours or until noodles are done. Let stand 10 minutes before serving.
**Most slow cooker recipes are very forgiving if allowed to cook beyond the time specified in the recipe. However, a lasagna recipe is an exception. Do not let this dish cook longer than 4 hours or the noodles and cheese may begin to scorch.