Crock Pot Egg Noodle Lasagna - cooking recipe

Ingredients

6 1/2 cups uncooked wide egg noodles
3 tablespoons butter
1 1/2 lbs ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese, cubed (Velveeta)
3 cups shredded mozzarella cheese

Preparation

Cook noodles according to package directions and drain. Add butter and toss to coat.
In a large skillet, cook beef over medium heat until no longer pink and drain.
Spread a fourth of the spaghetti sauce into crockpot.
Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.