“Put this is in the slow cooker before we went to my daughter’s basketball game…”

Spread about 1 1/2 cups of the marinara sauce evenly across the bottom of your slow cooker.
Arrange a layer of no-boil lasagna noodles over the sauce. Break the noodles into pieces as needed to fit the bottom of the slow cooker in a single layer.
In a medium bowl, combine the ricotta cheese, grated parmesan cheese, and the egg.
Add the Italian seasoning and chopped fresh basil to the cheese mixture. Season with kosher salt and freshly ground black pepper to taste. Stir well to combine all the ingredients.
Spoon approximately 1/3 of the cheese mixture over the layer of lasagna noodles. Spread it out evenly if needed.
Top the cheese mixture with another layer of no-boil lasagna noodles.
Spread another layer of marinara sauce over the noodles.
Repeat the layers of noodles, cheese mixture, and sauce two more times.
For the final layer, top with the remaining grated mozzarella cheese.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender and the cheese is melted and bubbly.
Once cooked, let the lasagna rest for about 10-15 minutes before slicing and serving. Enjoy!