Slow-Cooker Lasagna

Made this last week with some bread machine French bread. Talk about an easy satisfying meal! It has options to add different ingredients - I did the fresh mushrooms... mmmmmm.

1 lb ground beef or turkey, browned
1 (25 oz) jar pasta sauce
10 dry lasagna noodles (not oven-ready)
1 (15 oz) container ricotta cheese
1 lb sliced mushrooms
2 handfuls baby spinach leaves (optional)
3 hard-boiled eggs, sliced (optional)
8 slices mozzarella cheese
2 cups shredded Italian-style cheese
1/4 cup water

Use a 6 qt slow cooker. Brown the meat on the stove, and drain well. Add the jar of pasta sauce to the meat. Save the jar, you'll need it later.

Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles. Smear some ricotta cheese on the noodles, and add some mushrooms, spinach, and some egg slices, if using. Put a few slices of mozzarella on top, and 1/2 cup or so of the shredded cheese. Add another spoonful of the meat and sauce mixture, and repeat the layers until you run out of ingredients, or the crock is full.

Put water into the empty pasta jar and shake. Pour the contents over the assembled ingredients. cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid, if they are getting too brown and crispy.