Karli Ritter’s Crock Pot Lasagna

1-lb. Italian sausage
1 onion, chopped
3 (15-oz.) cans Italian style tomato sauce
2 tspns. dried basil
1/2 tspn. salt
2 cups shredded Mozzarella cheese
1 (15-oz.) container part skim Ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Cook sausage and onion in skillet over medium heat 6-8 minutes, stirring occasionally until sausage is no longer pink. Stir in tomato sauce, basil and salt. Let simmer. In separate bowl stir together the Ricotta, Parmesan and 1 cup of the Mozzarella cheese (refrigerate the remaining mozzarella while lasagna cooks). Spoon 1/4 of the sausage mixture into the crock pot. Top with five noodles, broken into pieces if they don’t all fit. Spread with 1/2 the cheese mixture, then top with 1/4 of the sausage mixture. Top with five noodles then remaining cheese mixture and 1/4 of the sausage mixture. Top with five more noodles, then remaining sausage mixture. Close lid and cook on low four to six hours. Sprinkle with remaining Mozzarella cheese, then cover and let set 10 more minutes or until cheese melts.