I was pleasantly surprised that this recipe actually turned out!
Sauce: (you could make your own favorite sauce; just make sure it's about 65 oz. of liquid before adding the meat)
1 lb. ground sausage or beef (I used Jimmy Dean Sausage)
2 1/2 cans (a total of 65 oz.) spaghetti sauce
2 tsp. basil
1 tsp. oregano
2 garlic cloves, minced
1 lb. ricotta cheese
1 T. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Parmesan cheese
1 lb. Mozzarella cheese
9 lasagna noodles, uncooked
For sauce, brown ground beef or sausage in large fry pan. Add remaining sauce ingredients and heat until just bubbling. Remove from heat.
For ricotta, mix the ricotta ingredients in a mixing bowl.
To assemble lasagna, spray 6-quart crock pot with baking spray (such as Pam). Pour 1/4 of sauce in bottom of crock pot. Layer 3 noodles (may have to break them to get them to fit). Layer 1/3 of ricotta mixture, and sprinkle 1/3 of mozzarella cheese. Repeat layers, ending with sauce. Cover crock pot and cook on LOW for 4 hours. Turn crock pot to KEEP WARM until ready to eat. Approximately 5 minutes before eating, you can sprinkle additional cheese on top.
Jesse would have preferred a little more sauce, but I thought it was perfect. And it was even better as leftovers the second day!