Egg Noodle LasagnaSubmitted by: SIGNAL_MOM
Introductionfrom Best Church Suppers from Best Church Suppers
6 1/2 cups uncooked wide egg noodles
1 1/2 pounds lean ground beef
2 1/4 cups spaghetti sauce
6 ounces of Velveeta, cubed
3 cups shredded mozzarella cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an un-greased 5-qt slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheese. Repeat the layers twice.
Cover and cook on low for about 3 hours or until the cheese is melted and lasagna is heated through.
Number of Servings: 12
Recipe submitted by SparkPeople user SIGNAL_MOM.