I have been looking for some easy recipes that still sound good and I came across this one at MrFood. Click here to see the Slow Cooker Lasagna recipe.
1 pound ground round
1/2 pound hot Italian sausage, casings removed
1 medium onion, chopped
1 (15-ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground white pepper
1/4 teaspoon garlic powder
1 (26-ounce) jar tomato-and-basil pasta sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (8-ounce) package sliced fresh mushrooms
3 cups (12 ounces) shredded mozzarella cheese
Cook beef, sausage, and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
Stir together ricotta and next 3 ingredients in a small bowl. In a separate bowl, combine pasta sauce and water.
Arrange 4 uncooked noodles in a lightly greased 5- to 6-quart slow cooker, breaking noodles as necessary to fit in slow cooker. Spoon half the meat mixture over noodles; top with half the sauce mixture and half the mushrooms. Spread ricotta mixture over mushrooms, and sprinkle with 1-1/2 cups mozzarella cheese. Layer remaining noodles, beef mixture, sauce, mushrooms, and mozzarella cheese.
Cover and cook on LOW setting 4 hours or until noodles are done. Let stand 10 minutes before serving.