Slow Cook Lasagna

So, today I made another recipe from the Cooking Light cookbook-- slow cooker lasagna. It wasn't the best we ever had, but it was better than Stouffer's (which isn't bad to begin with):

Ingredients

• 1 pound ground round
  
• 1 teaspoon dried Italian seasoning
• 2 tsp (bottled) minced garlic
  
• 1 (26 to 28-ounce) jar spaghetti sauce
  
• 1/3 cup water
• 8 lasagna noodles, uncooked
• 1 (4 1/2-ounce) jar mushrooms
• 1 (15-ounce) carton part skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese, divided

Directions

1. Cook beef, garlic, and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
2. Combine spaghetti sauce and water in a small bowl.
3. Place 4 uncooked noodles in bottom of a lightly greased crockpot. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
4. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
   
5. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.***

***I definitely didn't need 5 hours; I'd say that after the first hour on high, 2-3 hours on low would probably do it.

Nutrition

• Servings: 8 (serving size: 1 cup)

• Cal: 361; Fat: 12.2 g; Protein: 28.6 g; Carb: 31.1 g; Fiber: 3.2 g; Chol 61 mg; Sodium: 595 mg