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. |