Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese evenly over the very top for a melty, golden layer.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the noodles are tender when pierced with a fork and the edges are bubbling. Try not to lift the lid during the first 3 hours so the heat and moisture stay trapped inside.
Once cooked, turn off the slow cooker and let the lasagna rest, covered, for about
