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Egg Noodle Lasagna
1 (8 ounce) bag wide egg noodles
3 tablespoons butter
1 1/2 pounds ground beef
2 1/4 cups spaghetti sauce
6 ounces Velveeta cheese, cubed
3 cups (12 ounces) shredded mozzarella cheese
Cook noodles. Add butter and toss to coat.
Brown beef in skillet and drain.
Spread 1/4 of spaghetti sauce in slow cooker.
Layer with 1/3 noodles, 1/3 beef, 1/3 of remaining sauce, and 1/3 both the cheeses.
Repeat layers twice.
Cook on LOW for 4 hours until cheeses are melted and lasagna is heated through.
Slow Cooker Pasta Recipes