In a skillet, cook 1 pound of ground beef over medium heat until no longer pink, about 8-10 minutes, breaking it apart as it cooks. Add minced garlic during the last 2 minutes.

Stir in marinara sauce with the cooked ground beef, add seasoning, and let the sauce simmer for a couple of minutes.

In a bowl, mix 15 ounces of ricotta cheese with dried basil until smooth. This mixture will be layered in the lasagna.

Spread 1 cup of meat sauce at the bottom of the slow cooker. Layer with 3 uncooked lasagna noodles and then spread with ricotta cheese mixture.

Repeat layering meat sauce, 3 noodles, ricotta mixture, mozzarella, and Parmesan until completed with mozzarella on top.

Cover the slow cooker and cook on low for 4-5 hours. Check for doneness by ensuring noodles are tender.

Let the lasagna rest for 10 minutes after cooking before serving for best results.