3 cans (15 ounces each) Italian-style tomato sauce ( I would just make my own spaghetti sauce and not add the extra basil and salt in this recipe)
2 tsp dried basil leaves
1/2 tsp salt
2 cups shredded mozzarella cheese (8 oz)
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Cook sausage and onion in 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 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noddles and the remaining sausage mixture.
Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
