Slow Cooker Lasagna

1 pound bulk Italian sausage - Papa Cantella's Hot Italian Sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces part-skim ricotta cheese)
1 cup grated Parmesan cheese
12 uncooked lasagna noodles
(spinach if desired)

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. (Can be done the night before.)
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) (Can be done the night before.)
   
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker (large one); 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 noodles , remain cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
   
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (4 is better)
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
   
   HINT - Set it up like this:
   Top of pot
   Sausage mix - 1/4
   Noodles
   Sausage mix - 1/4
   Cheese mix - half
   Noodles
   Sausage mix - 1/4
   Cheese mix - half
   Noodles
   Sausage mix - 1/4
   Bottom of pot

Serve with salad and garlic toast.