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Step 1
*The amount I used because of the shape of my slow cooker
Step 2
**Substitute an equal amount of mozzarella if you can't find fresh asiago. Here is a list of suppliers of DOP Asiago cheese.
Step 3
Cut sausage into 1/2-inch pieces. Mix the ricotta cheese with the grated romano or parmesan and the hot pepper flakes. Set aside.
Step 4
In a large skillet, brown the sausage and ground beef. Drain off fat. Turn off heat.
Step 5
Add the pasta sauce and water to the pan with the meat. Stir combining well.
Step 6
Place 1 cup of sauce in the bottom of a slow cooker (3.5 Q-6 Q).
Step 7
Place a layer of noodles in the crock, breaking if needed to fit.
Step 8
Distribute 1/2 of the ricotta mixture evenly across noodles. Distribute 1/2 of the other cheeses evenly, but hold back a few slices of mozzarella for the final topping. Top with about 1 cup of sauce; repeat ending with a layer of noodles. Top with remaining sauce.
Step 9
Cover and set slow cooker on HI for 3-5 hours, LOW for 4-6 hours.
Step 10
Place reserved mozzarella on top of lasagna. Place lid back on crock and let cheese melt. Turn off crockpot and let lasagna stand for about 10-15 minutes before slicing.
Step 11
Serves about 6.