1 lb ground beef
1 jar (regular size) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg (2 cups) Italian cheeses
1 box frozen spinach, thawed and drained (I put in strainer and pressed the water out of it)
1 container (reg size) fresh mushrooms
Brown and season meat in large skillet; drain. Put back in pan and add spaghetti sauce and water. Keep warm. In a bowl, mix ricotta, 1 1/2 cups of Italian cheese, spinach and egg. I seasoned this cheese mixture b/c ricotta can taste bland to me. I used some salt, pepper and garlic powder (I used these three to also season the meat). Spray slow cooker with non-stick spray. Spoon 1 cup meat sauce into slow cooker (just want to make sure the bottom of slow cooker is covered); top with layers of the noodles (broken to fit) and HALF of the cheese mixture. Cover with sliced mushrooms and 2 cups meat sauce. Top with remaining noodles (broken to fit), the last half of cheese mixture and meat sauce. Cover with lid.
Cook on low 3-4 hours. I have a large crock pot, so mine only needed 3 hours and then I just kept it warm till we were ready to eat. Sprinkle with remaining cheese; let stand, covered 10 min or until melted.
Source: Murphy, Sam and Jodi