Simple Slow Cooker Lasagna (Crock Pot)

Not a lot of ingredients and super easy to throw together. I'm sure this won't replace my regular lasagna recipe, but it would be great for busy days. Adapted from Betty Crocker.

• Ready In: 6 hrs 25 mins
• Serves: 8

Ingredients

• 1  lb bulk Italian sausage (or substitute ground beef or pork)
• 1  medium onion, chopped (1/2 cup)
• 3 (15 ounce) cans Italian-style tomato sauce
• 2  teaspoons dried basil leaves
• 1⁄2 teaspoon salt
• 2  cups  shredded mozzarella cheese (8 ounces)
• 1 (15 ounce) container part-skim ricotta cheese
• 1  cup  grated parmesan cheese
• 15  uncooked  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 noodles, 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.