This easy lasagna recipe is one we made frequently for church potlucks when I (Jill) was growing up. I made it this past Saturday night, then turned it to warm until we were ready to eat after church. The whole family loved it (although I didn’t tell Israel there were mushrooms in it and had to hide them a little in each bite. lol). If you or your kids don’t like mushrooms, feel free to omit.

Serves 8-10

2 lbs. ground beef (or turkey)

1 T. Italian seasoning

2 (24oz.) cans spaghetti sauce

2 (4 oz.) cans sliced mushrooms, drained

3/4 cup water

1 lb. Lasagna noodles

1 (24 oz.) container cottage cheese (or ricotta cheese)

4 C. shredded mozzarella cheese

Grease 5 quart slow cooker. Cook beef & Italian seasoning, drain. Combine spaghetti sauce, mushrooms, cooked meat and water in bowl. Layer thinly: sauce mixture, 4-5 broken, uncooked noodles, cottage cheese and mozzarella cheese. Repeat 3-4 times. Cook on low for 6-8 hours.

Note: This is an easy recipe to make the night before and store in the fridge, then start the next morning in the slow cooker.

Photo credit: the best hubby in the whole world, Derick Dillard <3 😉