1 pound bulk Italian sausage - I like HOT!
1/2 cup onion, chopped - about 1 medium
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


Cook sausage and onion in skillet, drain. Stir in tomato sauce, the basil and salt.
Mix 1/2 of the mozzarella cheese and the ricotta and Parmesan cheeses together. Spoon out about 1/4 of the sausage mixture into your slow cooker; top with 5 noodles (you have to break them to fit)

Spread 1/2 the cheese mixture and about 1/4 of the sausage mixture. Top with 5 noodles, cheese and 1/4 of the sausage. Top with remaining 5 noodles and remaining sausage.
Cover. Cook on LOW heat 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with mozzarella cheese.