Slow Cooker Lasagna

1 pound bulk italian sausage
1 onion, chopped
3 cans (15 oz each) italian style tomato sauce
2 tsp dried basil
1/2 tsp salt
2 cups shredded mozzarella cheese
1 container (15 oz) ricotta cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in skillet 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. Spoon 1/4 of the sausage mixture into 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 broken noodles, remaining cheese mixture and one fourth of the sausage mixture. Top with remaining 5 broken noodles and remaining sausage mixture. Cover and cook on low heat 4-6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand 10 minutes or until cheese is melted.

Serves 8