In a skillet, brown the ground beef. Add the minced garlic and the Italian seasoning.

Stir in the 2 Jars of pasta sauce.

Spread 1 cups of the pasta sauce mixture evenly along the bottom of the slow cooker.

Layer about 4 lasagna noodles (breaking them into smaller pieces as needed to fit) evenly over the sauce to cover the bottom of the slow cooker.

Spread 1/4 of the ricotta cheese evenly on top of the noodles.  It is ok if it is messy and uneven.

Sprinkle 1/2 cup of the shredded Mozzarella cheese in an even layer on top of the ricotta.

Layer 1/4 of the pasta sauce in an even layer.

Repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, and meat sauce.

Continue repeating until all the ingredients are gone except the parmesan cheese and chopped basil. That should be 4 layers.

Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.

Turn off the heat and let the lasagna rest for about 30 minutes.

Sprinkle the top of the lasagna evenly with the Parmesan and fresh basil.  Serve.