1 lb Italian sausage
1 small chopped onion
2 cans of tomato sauce
2 tsp dried basil leaves
1/2 tsp salt
1 container (15 oz) park skim ricotta cheese
1 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles

Cook sausage and onion. Drain. Stir in tomato sauce, basil, and salt.

In a bowl, mix ricotta cheese, Parmesan cheese, and 2 cups of the mozzarella cheese.

In the slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles. Top with half of the cheese mixture and 1/4 of the sausage mixture. Top with 4 noodles, remaining cheese mixture, and 1/4 of the sausage mixture. Top with the remaining 4 noodles and the remaining sausage mixture.

Cover and cook on low for 6 – 8 hours.

About 10 minutes before serving, sprinkle the top of the lasagna with the remaining cup of mozzarella cheese. Cover and let stand for about 10 minutes or until cheese is melted.