Crockpot Lasagna

It's July.  I live in Texas.  This means that my soul purpose in life is to keep the house as cool as possible.  I dream of a convection oven, but alas, it's still but a dream.  This means I spend as much time away from the oven as possible.  I really, really wanted lasagna this week, but it conflicted with my life's mission.  I found this recipe on allrecipes and I made a few changes, and I am seriously obsessed.  As in, my mouth is watering while I'm writing this right now and I'm trying to calculate how many miles I'll have to run if I go get another scoop, and the conclusion is...I just don't care.
So, if you want an easy dish, a delicious dish, or to never turn the dial on you oven on again, might I recommend-crockpot lasagna.

Crockpot Lasagna

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Ingredients: 1 lb beef (you could also do a mix of Italian sausage and beef), 1 onion (chopped), 2 t garlic, 29 oz tomato sauce (I like to get the kind with onions and other spices), 6 oz tomato paste, 1 t. oregano, 12 oz of oven ready lasagna noodles, 12 oz of ricotta cheese, 1/2 c. Parmesan, 16 oz mozzarella cheese.
Instructions:  
1.  Brown mean, onions, and garlic.  Once it is browned, add the tomato sauce, paste, and oregano.  Cook until heated through.
2.  In a separate bowl, mix ricotta, Parmesan and mozzarella (I reserved a little mozzarella to sprinkle on top).
3.  Spray your crockpot with pam to save dish washing time later.
4.  Layer sauce, noodles (break them up to fit into crockpot-I did two layers of noodles on each layer), and then cheese.  Repeat until you run out of ingredients (I had about 5 layers).  The noodles will cook as the crockpot heats.  I sprinkled a little mozzarella cheese on the top.
5.  Cook for about 4 hours on low (until sides are just starting to brown.