Slow Cooker Lasagna

1 pound Italian sausage, casings removed
1/2 cup chopped onion
2 cans (15 ounces each) Italian -style tomato sauce
2 teaspoons dried basil leaves, crumbled
1/2 teaspoon dried leaf oregano
1/2 tsp salt
3 c shredded mozzarella cheese (12 oz)
1 container (16 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz)

Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.

In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.

Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit.

Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.

Cover and cook on low heat 6 to 8 hours, or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.

Servings: 6