Crockpot Lasagna Slow Cooker

CrockPot Lasagna–

ingredients:
2 lb ground turkey (browned)
1 can (26 oz) of Del Monte Traditional spaghetti sauce
½ cup water
1 container (15 oz) Ricotta cheese (light)
2 pkg- (7oz) shredded (1) mozzarella and (1) cheddar cheese, mixed together
Mushrooms sliced
9 lasagna noodles, uncooked

directions:
Brown meat in large skillet, drain and put in a bowl, mix in ricotta, 1 1/2 cups cheese and mushrooms.

Spoon 1/2 cup spaghetti sauce into slow cooker; next layer 3 of the noodles, broken to fit, and then about 1/3 of the cheese/meat mixture. Repeat again 2 more times, ending with the cheese mixture on top and remaining sauce. Pour 1/2 cup of water over the whole thing. Sprinkle remaining cheese on top and Cover with lid.

Cook on LOW 4 hours or until liquid is absorbed.
*Serve with Salad and Bread!

I used a jar of Barilla sauce instead of the Del Monte and 1 lb. of ground beef instead of turkey. I also bought 2 bags 8oz each of Pizza cheese (mozzarella and cheddar premixed). It was fantastic but made enough to feed at least 6 people (probably closer to 8).