Crockpot Lasagna

Simplify this satisfying meal by cooking it in the crockpot. No more boiling noodles and arranging in a casserole dish and baking. Just brown your meat, layer your ingredients and come back in a few hours and eat!

1 lb hamburger meat OR Italian Sausage (or half a pound of each)
1 medium onion, chopped
3 (15-oz.) cans Italian style tomato sauce OR spaghetti sauce of your choice
2 tsp. dried basil
1/2 tsp. salt
2 cups mozzarella cheese, shredded
1 (15 oz.) container Ricotta cheese
1 cup Parmesan cheese, grated
15 uncooked lasagna noodles

Brown meat and onion in skillet, drain grease. Add tomato sauce or spaghetti sauce and basil  and salt. Mix well.

Mix 1 cup of the mozzarella cheese with the Ricotta and Parmesan cheeses. Refrigerate leftover 1 cup of mozzarella until lasagna finishes cooking.

Spoon 1/4 of meat mixture into bottom of 4-5 qt. crockpot. Top with 5 uncooked lasagna noodles, breaking them to fit into crockpot. Spread half the cheese mixture on top of the noodles. Then layer again, using 1/4 of the meat mixture, 5 noodles and half of the cheese mixture. Top with 1/4 of meat mixture, then 5 more noodles, then remaining meat mixture.

Allow to cook on low for 4-6 hours.

Sprinkle remaining 1 cup of mozzarella cheese on top and allow replace top of crockpot to allow cheese to melt, about 10 minutes.