Lasagna

• 1 lb ground beef
• 1 tsp. dried oregano
• 1 chopped onion (I use onion powder)
• 1 tsp. dried basil
• 2 tsp. minced garlic (I use garlic powder)
• 1/2 pkg lasagna noodles
• 2 (29oz) cans tomato sauce
• 1 (6oz) can tomato paste
• 1 1/2 tsp. salt
• 8 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 8 oz shredded mozzarella cheese

In a large skillet, over medium heat, cook the ground beef, onion and garlic till brown. Add the tomato sauce, tomato paste, salt, oregano and basil. Stir well and cook til heated through. In a large bowl, mix together the ricotta cheese, Parmesan and mozzarella. Spoon half the meat mixture onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles, breaking to fit if needed. Top noodles with half the cheese mixture. Repeat layering of sauce, noodles and cheese. Cover and cook on LOW for 4 hours.