Brown the ground beef and sausage with your chosen
spices (I use oregano, thyme, basil and garlic).
Drain off the fat and return to the pan. Pour the
jar of pasta sauce over the meat – but don’t rinse
or throw away the jar, just set it aside. Simmer
the sauce/meat mixture on low for 5-10 minutes.
Pour about a cup (or more)of the sauce mix into
the bottom of the crockpot. Top with a layer of
uncooked noodles – you’ll have to break some of
them to cover the sauce. Now, layer
ricotta/cottage cheese, mushrooms and shredded
cheese over the pasta. Put a layer of the sauce
mix over the layer of cheese and start the layers
over. Repeat until the crockpot has been layered
to desired capacity (I usually stop at two or
three layers). Cook on LOW FOR 8 HOURS or HIGH FOR
4 HOURS. One hour prior to serving check the
lasagna and push down any noodles that are
sticking out or curling up.