Slow Cooker Lasagna

Cook sausage and onion in large skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in diced tomatoes, sauce, basil and salt. In a separate bowl, mix 1 cup of the mozzarella cheese and the ricotta and parmesan cheese. Spoon 1/4 of the sausage mixture in the slow cooker; top with 5 noodles. Spread with half of the cheese mixture and 1/2 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and sausage mixture. Cover and cook on Low 6 hours, sprinkle top of 1 lasagna with remaining, 1 cup mozzarella cheese, cover and let stand 10 min. Serve.