• Line a 6 quart slow cooker with a liner or spray it well with non-stick cooking spray.
• Brown the ground sausage and ground beef adding the onions and garlic when meat is ⅔ cooked.  Drain and set aside.
• Grate the mozzarella if needed.  Set aside.

Layer 1

• Pour ½ cup spaghetti sauce in the bottom of the crockpot.  Sprinkle with ½ teaspoon of the italian seasoning.  Snap 3 sheets of lasagna noodles in half and make a layer of noodles the best you can across the bottom of the slow cooker.  Top pasta with ⅓ cup of sour cream.  Use a spatula to spread it around.  Top with a heaping cup of mozzarella cheese.  Top with ½ the browned meat and ½ the remaining can of spaghetti sauce.  Sprinkle with ½ teaspoon italian seasoning.

Layer 2

• Layer another 3 sheets of lasagna noodles,  Spread ⅓ cup sour cream on the top of them.  Sprinkle with a heaping cup of Mozzarella, then remaining sauce from the first can.  Just sauce, no meat this time.  Sprinkle with ½ teaspoon Italian seasoning.

Layer 3

• Layer another 3 sheets of lasagna noodles.  Spread remaining ⅓ cup of sour cream over the pasta.  Add remaining half of meat and top with ½ of the second can of sauce.  Sprinkle with ½ teaspoon italian seasoning.

Layer 4

• Layer with the remaining lasagna noodles.  Top with the remaining ½ can of sauce.  Sprinkle with ½ teaspoon italian seasoning and top with remaining mozzarella cheese.
• Cover with lid and cook on low for 4 hours.