Directions:
1. Cook ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
2. Stir in sauce, diced tomatoes with juices and seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
3. Meanwhile, mix cheese filling ingredients. Spread 1 ½ cups sauce in the bottom of a 6 qt slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed).
4. Create layers of cheese mixture, sauce, and noodles. End with pasta sauce and finally top with remaining mozzarella and parmesan.
5. Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open the lid slightly to allow steam to escape and let rest 30 minutes to set.