Ingredients
6-1/2 cups uncooked wide egg noodles3 tablespoons butter1-1/2 pounds ground beef2-1/4 cups spaghetti sauce6 ounces process cheese (Velveeta), cubed3 cups shredded mozzarella cheese
Preparation
Cook noodles according to package directions; drain. Add butter; toss to coat.
In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into 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 until cheese is melted and lasagna is heated through, about 3 hours.
