Ingredients Jump to Instructions ↓

  1. 6-1/2 cups uncooked wide egg noodles

  2. 3 tablespoons butter

  3. 1-1/2 pounds ground beef

  4. 2-1/4 cups spaghetti sauce

  5. 6 ounces process cheese (Velveeta), cubed

  6. 3 cups (12 ounces) shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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 for 4 hours or until cheese is melted and lasagna is heated through. Yield: 12-16 servings.


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