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In a skillet, brown the ground beef, Italian sausage, onion, and garlic until cooked through.
Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper.
In a separate bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese.
Layer the meat sauce, uncooked lasagna noodles, and cheese mixture in the slow cooker.
Repeat the layers until all ingredients are used, ensuring the top layer is cheese.
Cover and cook on low for 4-6 hours or until noodles are tender.
Garnish with fresh basil or parsley before serving.