Ingredients

1 pound ground beef

3, 15-ounce cans tomato sauce

1 medium onion, chopped, about 1/2 cup.

2 cloves garlic, crushed

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1 teaspoon, salt

8 ounces, shredded mozzarella cheese, divided

1, 15-ounce container, ricotta cheese

1 cup grated Parmesan cheese

1 pound, lasagna noodles, uncooked

2, four-ounce cans sliced mushrooms, drained

1, 15-ounce can chopped spinach, drained, divided into four portions

Preparation

  1. Cook ground beef only until it no longer sticks together.
  2. Combine the meat, tomato sauce, onions, mushrooms, garlic, spices and salt.
  3. In a seperate bowl, combine the ricotta, Parmesan and half of the mozzarella cheeses; mix well, divide into four portions. Reserve the second half of the mozzarella for later.
  4. Divide the lasagna noodles into four portions; each portion will be four to five noodles.
  5. Begin building the lasagna with about one-fifth of the meat mixture on the bottom of the crockpot. All the remaining ingredients should be divided into four portions; each portion will build one layer in this manner: -Layer in two or three lasagna noodles, broken into pieces to fit. -Dot half of one portion of cheese mixture over the noodles; sprinkle one spinach portion over the cheese and noodles. -Cover with the two or three lasagna noodles remaining of the portion, broken only small enough to fit. -Repeat sauce, noodles, other ingredients for each portion, ending with sauce to cover the last layer.
  6. Cover, set crockpot on low, cook six to eight hours.
  7. Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.