Crockpot Lasagna

2 lbs. fully cooked ground chuck, rinsed and drained
2 jars (25 oz. each) favorite marinara sauce
1 lb. box uncooked lasagna noodles (I use the no boil type)
2 lb. tub Ricotta cheese
1+ c. shredded mozzarella cheese
1 egg, beaten
Italian seasoning, to taste
Fresh baby spinach, optional
1 lg. can mushrooms, drained, optional

After browning meat and draining, pour marinara sauce over top and simmer 20 minutes. In large bowl, combine ricotta cheese, mozzarella cheese, egg, & Italian seasoning. Mix well. Spray crockpot with cooking spray or use crockpot liner. (If using liner, I leave the liner standing up around the lid instead of down around the pot. This way I don't have moisture all over the countertop.) Layer meat sauce, uncooked noodles, cheese mixture, spinach, and mushrooms. Repeat. Top with meat sauce and extra cheese. Cook on low for 3 hours only. (Cooking longer will overcook the noodles)

Delicious!