Slow Cooker Lasagna - Ashley Whipple

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 15 oz cans Italian-style tomato sauce
2 teaspoons dried basil leaves
½ teaspoon salt
2 cups shredded mozzarella cheese (8 oz)
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Ashley's Notes:
I use regular tomato sauce and mix in some Italian seasoning mix, plus the basil leaves.
My lasagna is usually done sometime between 3 and 4 hours, so it helps to know if your crockpot runs hotter than normal.