Cook, stirring regularly, until softened, about 3-4 minutes.
Stir in crushed tomatoes, tomato sauce, Italian seasoning, basil, and salt.
Remove from heat, and set aside.
In a medium bowl, stir 1 cup mozzarella cheese together with the ricotta, cottage cheese, and Parmesan cheese.
Lightly grease the slow cooker insert.
Place 1/4 of the sauce into the bottom of a 6 quart slow cooker.
Place 3 noodles over sauce, breaking to fit as necessary.
Top noodles with half of the cheese mixture.
Layer ¼ of sauce and 3 more noodles.
Place remaining half of cheese mixture over the noodles and top with 1/4 sauce.
Top with last 3 noodles and the remaining 1/4 sauce.
Cover, and cook on LOW for 4-6 hours. Since slow cooker cook differently, I recommend checking the lasagna around the 3.5 hour mark and then gauging the cooking time from there.
Top with remaining 1 cup mozzarella.
Continue cooking until cheese melts.
Let the lasagna sit for 15-30 minutes to set up before serving.