Brown Italian sausage, ground beef, and diced onion in large skillet. Add minced garlic, cook until fragrant. Drain excess oil.
In a medium bowl, mix ricotta cheese, oregano, basil, onion powder, and egg.
Spray crockpot with non stick spray, and add 3/4 C of the marinara to the crockpot. Add 3 of the lasagna noodles to the crockpot (may need to break them to fit more evenly). Spread a 1/4 of the ricotta mixture on the noodles, then top with 1/4 of the meat mixture, pour about 1 C of the marinara over the meat mixture, top marinara with 1 Cup of the mozzarella. Add 3 more lasagna noodles. Repeat layers, ending with marinara sauce. Reserve the last cup of mozzarella for the next step.
Cover and cook on low for about 4 hours. Add 1 Cup of mozzarella and sprinkle with a little oregano, turn crockpot off and cover, let it sit for 20 minutes before serving, to melt the cheese.
