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Egg Noodle Lasagna

Ingredients

• 6-1/2 cups uncooked wide egg noodles
• 3 tablespoons butter
• 1-1/2 pounds ground beef
• 2-1/4 cups spaghetti sauce
• 6 ounces process cheese (Velveeta), cubed
• 3 cups (12 ounces) shredded mozzarella cheese

Directions

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