Ingredients:

Directions:

1. Lightly spray slow cooker with cooking spray.
2. In a large skillet, cook beef and onion over medium heat for 6 to 8 minutes stirring until beef crumbles; drain.
3. Add tomato sauce, Italian seasoning and salt; mix well.
4. In a medium bowl, combine ricotta cheese, Parmesan and 1 1/2 cups of the mozzarella cheese.
5. Spoon a quarter of the meat mixture into a 3 1/2 to 5 quart slow cooker.
6. Top with noodles 3-4, broken into pieces to fit.
7. Top with half of the cheese mixture and 1/4 of the meat mixture.
8. Top with 3-4 noodles, remaining cheese mixture and a quarter of the meat mixture.
9. Top with remaining noodles and meat mixture.
10. Cover and cook on LOW for 6 to 8 hours.
11. Approximately 10 minutes before serving, sprinkle top of lasagna with remaining mozzarella.
12. Cover; let stand about 10 minutes, or until cheese is melted.
13. Cut lasagna into serving pieces.