1 lb bulk sausage (Italian, spicy, whatever... could probably use ground beef)
1 medium onion, chopped (about 1/2 cup)
3 cans (15 oz each) tomato sauce (regular or Italian-style)
2 tsp dried basil leaves
1/2 tsp salt
2 cups shredded mozzarella cheese (8oz)
1 container (15oz) part-skim ricotta cheese
1 cup grated Parmesan or Romano cheese
15 uncooked lasagne noodles
~Cook sausage and onion in skillet for 6-8 minutes, until sausage is no longer pink. Drain. Stir in tomato sauce, basil, and salt.
~Mix 1 cup of mozzarella and all ricotta and Parmesan cheeses. Put rest of mozzarella in fridge for later.
~Spoon 1/4 sausage mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of cheese mixture and 1/4 sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
~Cover and cook on low heat setting 4-6 hours or until noodles are tender.
~Sprinkle top of lasagne with remaining cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces and serve.