In a large skillet, saute your onions, ground beef, and dried basil over medium heat until the meat is no longer pink. Optional: drain your meat in a strainer – I like to do this to get rid of the extra fat!
Mix together the egg, ricotta, 1 cup of shredded mozzarella, Italian seasoning, salt and pepper in a large bowl. Put the rest of the mozzarella in the refrigerator. 3. Cover the bottom of your crockpot with a layer of thin sauce.
Break your lasagna noodles to fit into the bottom of the crockpot. Spoon a layer of meat onto the noodles. Spread a layer of the ricotta mixture on top of the meat. Spoon a light layer of tomato sauce on top of the meat.
Add another layer of broken noodles. Add your meat and ricotta (skip the sauce!). Add another layer of noodles. Then add your meat, ricotta, and sauce. TOP with noodles and a thin layer of sauce.
Cook on low heat for 4-6 hours until your noodles are soft. I checked mine at 5 hours by piercing the top layer with a knife – it was perfect! Top the lasagna with remaining mozzarella cheese – cover and let stand for 10 minutes or until cheese is melted.
