Egg Noodle Lasagna

6 ingredients
1 steps

Ingredients

  • 6 1/2 c. uncooked wide egg noodles
  • 3 Tbsp. butter or margarine
  • 1 1/2 lb. ground beef
  • 2 1/4 c. spaghetti sauce
  • 6 oz. cubed Velveeta
  • 3 c. (12 oz.) shredded Mozzarella cheese

Directions

  1. 1
    Cook noodles according to package directions and drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in an ungreased 5-quart 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 cheeses. Repeat layers twice. Cover and cook on low for 4 hours or until cheese is melted. Yields 12 to 16 servings.

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