Slow Cooker Lasagna

Over at Parenthacks they are having a discussion about good crock pot recipes, and this is by far my favorite. I couldn't tell you where my Mother got it from, but both of my picky eaters love it.

Slow Cooker Lasagna

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 the Ricotta, Parmesan, and 1 cup of the mozzarella cheese together in a bowl. (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 and serve.

Here are a few of my own little notes.
- In my crock pot it is always ready at 4 hours. If you go a lot longer than that, the bottom and sides can get over cooked. I'm sure different crock pots will vary.
- I've cooked it with cottage cheese instead before and it is pretty good. However I've found that depending on brand and sales, I can find Ricotta cheese cheaper, and it does taste better.
- I've had trouble finding Italian style tomato sauce, so I just add Italian seasoning to regular tomato sauce.

I can not say enough how delicious this stuff is. YUMMY!