Slow-Cooked Lasagna

8-10 uncooked lasagna noodles
28-oz. jar spaghetti sauce
1 1/2 lb ground beef
1 tsp. Italian seasoning
1 pkg. frozen spinach, thawed
6 oz. ricotta cheese
6 oz. sour cream
4 oz. cream cheese
1/3 cup water 
2 cups shredded mozzzarella cheese           

     Brown ground beef in skillet. Drain. Stir in Italian seasoning. Combine sauce, spinach, ricotta, sour cream and cream cheese. Break noodles into thirds. Place half in bottom of greased slow cooker. Spread half of ground beef mixture over noodles in the slow cooker. On top of beef, layer 1/2 the sauce, 1/2 of water and 1/2 of cheese. Repeat all layers. Cover. Cook at least five hours on low or jump-start and cook on high for 1 hour and low for 3 hours.                   
 

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