6-1/2 cups uncooked wide egg noodles
3 tablespoons butter or margarine
1-1/2 pounds ground beef
2-1/4 cups spaghetti sauce
6 ounces velveeta cheese, cubed
3 cups shredded mozzerella cheese

Cook noodles according to package directions; drain.  Add butter and toss to coat.  In a skillet cook beef over medium heat until no longer pink; drain.  Spread 1/4 of the spaghetti sauce in an ongreased 5-qt slow cooker.  Layer with 1/3 of the noodles, 1/3 of the beef, 1/3 of the remaining sauce and 1/3 of the cheeses.  Repeat layers twice.
Cover and cook on low for 4 hours or until the cheese is melted and lasagna is heated through.  Yield 12-16 servings.