Slow Cooker Lasagna

Scott wanted this so he suggested to post it for all to have.

3/4 to 1 lb. ground beef or bulk Italian sausage or a mix of each.
1 med. onion chopped
2 cans (15 oz. each) Italian style tomato sauce (or reg. tomato sauce and add your own garlic and oregano to taste)
2 tsp. dried basil
1/2 tsp. salt
3 cups shredded mozzarella cheese
1 container (15 oz.) ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles

1. Cook meat and onion in a large skillet over med. heat until no longer pink. Drain and stir in tomato sauce, basil and salt.
2. Mix 2 cups of the mozzarella and the ricotta and Parmesan cheese.
3. Spoon 1/4 of the meat/tomato mixture into 3.5 - 5 qt. slow cooker; top with 4 noodles, broken into pieces to fit. Top with 1/2 of the cheese mixture and 1/4 of the meat mixture. Top with 4 noodles, remaining cheese and 1/4 meat mix. Top with last 4 noddles and last of meat mix.
4. Cover and cook on low heat 5-6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes to melt cheese and while you whip up a salad. We use a big spoon and dig deep to get all the layers.