Enjoy this delicious dish without heating up the kitchen on those hot summer days. This dish feeds a crowd or is perfect for a quick lunch when reheated.

Slow Cooker Lasagna

4 pounds ground chuck
4 tsp Italian seasoning
4 jars pasta sauce
4 (4oz) cans chopped mushrooms
1 1/3 cup water
32 lasagna noodles, uncooked
3 (15oz) containers cottage cheese
6 cups shredded mozzarella cheese

Cook ground chuck with the Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles, then drain. In a large bowl, combine the pasta sauces, mushrooms, cooked meat, and water. In the bottom of a lightly greased crock pot, layer the following in thin layers:

• 4 uncooked noodles
• sauce/meat mixture
• cottage cheese
• mozzarella cheese

Repeat for approximately eight layers. Cover with the lid, and cook on high for 1 hour. Reduce heat and continue to cook on low for another 5 hours. Enjoy!