It’s not the prettiest lasagna, but man was it good!

In the past year, I’ve taken up the hobby of running. I love running 5ks and, of course, you HAVE to eat pasta before a race. (It’s a must! 😉 ) I found this recipe and it was so easy to put together.

Here’s what you need:
10 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian Seasoning
2-28 oz. jars spaghetti sauce (This seemed like a lot of sauce, I will probably cut it back next time.)
⅓ cup water
4 oz. can sliced mushrooms
15 oz. ricotta cheese
2 cups shredded mozzarella cheese

Here’s what you do:

1.GREASE THE CROCKPOT. Break noodles.
2.Place half in bottom of greased slow cooker.
3.Brown ground beef in sauce pan, drain, stir in Italian seasoning.
4.Spread half over noodles in slow cooker.
5.Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef.
6.Repeat layers with remaining half of ingredients.
7.Cover, cook on low 3-5 hours, just until the noodles are done.


This will definitely be going in our rotation!

Happy eating!


Adapted slightly from here!

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