Crock Pot Lasagna

1 pound bulk Italian sausage

1 medium onion, chopped

3 cans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

½ teaspoon salt

2 cups shredded mozzarella cheese

1 15 oz container ricotta cheese (or cottage 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 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. 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. 

Recipe by Betty Crocker