Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.
Stir in crumbles, tomato sauce, basil and salt.
In medium bowl, mix 2 cups of the mozzarella cheese, the ricotta cheese and Parmesan cheese.
Spray 31⁄2- to 4-quart slow cooker with cooking spray.
Into slow cooker, spoon one-fourth of the crumbles mixture; top with 4 noodles, broken into pieces to fit.
Top with half of the cheese mixture and one-fourth of the crumbles mixture.
Top with 4 noodles, remaining cheese mixture and one-fourth of the crumbles mixture.
Top with remaining 4 noodles and remaining crumbles mixture.
Cover; cook on Low heat setting 6 to 8 hours.
(If slow cooker has black liner, do not cook longer than 8 hours or mixture may burn around edge.
)
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.
Cover; let stand about 10 minutes or until cheese is melted.
Cut into pieces to serve.
Notes / Tips / Wine Advice:
How wonderful to come home to delicious lasagna! This hearty meat-free version will please everyone. It’s great for casual entertaining—just add a green salad and some garlic bread. Mangia!