Slow Cooker Lasagna

Ingredients:

• 1 pound bulk Italian sausage
• 1 medium onion, chopped (1/2 cup)
• 3 cans (15 ounces each) Italian-style tomato sauce (or 3 jars of spaghetti sauce)
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 2 cups shredded mozzarella cheese (8 ounces)
• 1 container (15 ounces) part-skim ricotta cheese (or cottage cheese)
• 1 cup grated Parmesan cheese
• 15 lasagna noodles

Directions:

1. 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.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (refrigerate remaining mozzarella cheese while lasagna cooks).
3. 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 noddles, remaining cheese mixture and one-fourth of the sausage mixture. top with remaining 5 noodles and remaining sausage mixture. 
4. Cover and cook on low heat setting 4 to 6 hours or until noodles are tender.
5. 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.