Thanks to the slow cooker and no precooking of thenoodles!
1 lb. ground chuck
1/2 cup onion, chopped
3 cans (15 oz. each) Italian style tomato sauce
2 tsp. dried basil leaves
1/2 tsp. salt
2 cups shredded mozzarella cheese
1 container (15 oz.) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Cook ground chuck and onion in skillet over medium heat for 6 to 8 minutes, stirring occasionally, until ground chuck is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
Spoon one-fourth of the meat mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the meat mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining meat mixture.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
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.
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