I used this recipe, almost as written...
I skipped the wine, doubled the tomato sauce. (After the last wine fiasco, well, wasn't messing with it again!) I didn't cook up onions and garlic. I wasn't feeling well. Instead I just mixed dried onions in with the sauce mixture. I did use Italian seasoning.
I made my layers like this:
sauce (a bit less than 1/3)
mozarella (a bit more than 1/3)
sauce (a bit more than 1/3)
mozzarella(a bit more than 1/3)
sauce (the rest)
mozzarella (the rest)
parmesan (fresh grated, not canned; about 1/4 cup)
It will cook 6 or so hours on Low and be served with garlic bread.