Slow Cooker Lasagna

2 tablespoons vegetable oil
1 pound ground beef or turkey
1 medium onion, diced
1 large garlic clove, crushed
1 (28-ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon salt
1 (15-ounce) container ricotta cheese
1 large egg
1 cup shredded mozzarella cheese, divided
1 (16-ounce) box Mrs. T's® potato and cheddar pierogies

Heat oil in 12-inch skillet over medium-high heat.  Add ground meat and cook until well browned on all sides. Remove to medium bowl with slotted spoon. Add onion and garlic to drippings remaining in skillet; cook 5 minutes or until tender. Add crushed tomatoes, basil, salt and ground meat mixture. Heat to a boil over high heat; simmer 5 minutes to blend flavors.

Grease 5-quart slow-cooker*. Stir ricotta, egg and 1/2 cup mozzarella together in medium bowl. Spoon 1/3 of tomato mixture into slow-cooker. Top with half of frozen pierogies. Spread one half of ricotta mixture over pierogies. Repeat with half of tomato mixture, remaining pierogies and remaining ricotta mixture. Top with remaining tomato mixture and remaining mozzarella cheese.

Cover slow-cooker and cook on HIGH 2 to 2 1/2 hours or on LOW 4 hours. (Do not stir.)

Serves 6.

*Oven Version: Prepare mixture as above. Preheat oven to 350° F. Grease 3-quart casserole. Bake 45 minutes or until mixture is hot and bubbly.