Slow Cooker Lasagana

From Kiersten Isom

1 lb Italian sausage or ground beef
3 cans (15 oz each) Italian style tomato sauce
1/2 tsp salt
15 oz ricotta cheese
15 uncooked lasagna noodles
1 med onion, chopped
2 tsp basil
2 c shredded moxxarella cheese
1 c grated Parmesan cheese

Cook sausage and onion in skillet over medium heat 6 - 8 minutes.  Stir in tomato sauce, basil and slat.  Mix 1 c mozzarella dnd the ricotta and Parmesan.  Spoon 1/4 of the sausage mixture into slow cooker, top iwth 5 noodles broken to fit.  Spread with half of the cheese mixture and 1/4 sausage mixtre.  Top with 5 more noodles, remaining cheese mixturek and 1/4 of sausage mixture.  Top with remaining 5 noodles and remining sausage mixture.  Cover and cook on low heat setting 4 - 6 hours until noodles are tender.  Sprinkle top of lasagna with remaining 1 c mozzarella.  cover and let stand about 10 m inutes or until cheese is milted.    NOTE:  I have made it without meat before and used bottled spaghetti sauce instead of the tomato sauce, basil and slat.  I have also used cottage cheese instead of ricotta.