Crock Pot Pepperoni Lasagna
recipe from Lisa @ The Cutting Edge of Ordinary

1 package egg noodles, cooked very al dente and drained. (I used wide width)
2 pound pounds ground beef or turkey
1 small onion, chopped
3 cloves of garlic, chopped
1 large jar sauce (2lbs, 13oz)
3.5 oz sliced pepperoni, chopped (I used about half of a 8oz package)
*see note
1 - 16oz package shredded mozzarella
1 - 8oz package shredded cheddar
1 tablespoon Italian seasonings.
 
In a large skillet cook ground beef and onions until done. Add about 1 tablespoon of Italian seasoning, or just shake it in there till it looks good. Add the garlic in a few minutes before the meat is done. Drain out any excess grease and stir in the sauce and pepperoni.
 
Grease the crock-pot. Spread 1/3 of the meat on the bottom then cover with a layer of noodles then cheese. Repeat the layers twice. You should end up with a layer of noodles at the top. Sprinkle it with the last of the mozzarella cheese and cover. Cook on low heat for 3 – 4 hours, or until heated through and cheeses are melted.
 
Note* I pre-cook the pepperoni on some paper towel in the microwave, just 30 seconds or so to get most of the grease out. I placed 25 slices of pepperoni on a triple layer of paper towel. Don’t overcook it; just check your microwave at about 30 seconds. Repeat with another 25 more slices of pepperoni. Chop and add to mixture.