Slow Cooker Lasagne

I'll admit I was a little skeptical about making lasagne in a slow cooker, but this was fantastic!  It's very rich because of the cheeses, but I can't say that's a bad thing!  Enjoy! 

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.

(from BettyCrocker.com)