Prep: 15 min. Cook: 4 hours Yield: 12-16 servings
6 1/2 cups uncooked wide egg noodles
3 T butter
1 1/2 lbs. ground beef
2 1/4 cups spaghetti sauce
6 oz. process cheese (Velveeta) cubed
3 cups (12 oz) shredded mozzarella cheese
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 four of the spaghetti sauce into an ungreased 5 qt slow cooker. Layer with a third of the noddles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repat layers.
Cover and cook on low 4 hours or until cheese is melted and lasagna is heated through.