Egg Noodle Lasagna

6 1/2 cups uncooked wide egg noodles

3 Tablespoons butter or margarine

1 1/2 pounds ground beef

2 1/4 cups spaghetti sauce

6 ounces process cheese (Velveeta) - cubed

3 cups (12-ounces) shredded mozzarella cheese

Cook noodles according to package directions; drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain.

Spread a fourth of the spaghetti sauce in an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.

Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.