= Slow Cooker Sausage and Squash Lasagna =
 * '''Serves:''' 8
 * [[http://www.myrecipes.com/recipe/sausage-squash-lasagna-50400000131780/|Source]]

== Ingredients ==
 * 9 ounces part-skim ricotta cheese
 * 1 ounce Asiago cheese, grated and divided (about 1/4 cup)
 * 2 tablespoons chopped fresh flat-leaf parsley, divided
 * 2 tablespoons chopped fresh chives, divided
 * 1/4 teaspoon freshly ground black pepper
 * 6 garlic cloves, divided
 * 6 cups water 
 * 1/2 cup red wine vinegar
 * 1 large yellow crookneck squash, cut into 1/4-inch-thick slices
 * 1 large zucchini, cut into 1/4-inch-thick slices 
 * Cooking spray
 * 12 ounces hot turkey Italian sausage links, casings removed
 * 2 cups chopped onion 
 * 1 tablespoon olive oil 
 * 3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced
 * 1 cup unsalted chicken stock (such as Swanson) $
 * 1/2 cup chopped fresh basil leaves
 * 1 (25-ounce) jar lower-sodium marinara sauce (such as Dell'Amore)
 * 12 uncooked lasagna noodles
 * 4 ounces fontina cheese, shredded and divided (about 1 cup)

== Instructions ==
 1. Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.
 2. Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar. Add squash and zucchini; cook 2 minutes. Drain.
 3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender.
 4. Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10 minutes or until mushroom liquid nearly evaporates. Mince 5 garlic cloves; stir into mushrooms. Stir in stock, basil, and marinara. Bring to a boil; remove from heat.
 5. To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer half of squash mixture, half of sausage mixture, and 1/4 cup fontina cheese over noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with remaining half of sausage mixture and remaining half of squash mixture. Arrange remaining 4 noodles over squash mixture; top with remaining 1 1/2 cups sauce and 1/4 cup fontina. Cover and cook on LOW for 4 hours.
 6. Preheat broiler.
 7. Uncover slow cooker; sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons Asiago. Broil on middle rack of oven for 2 minutes or until cheese browns slightly. Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Let stand 10 minutes before serving.

||||<#cccccc>'''Nutritional Facts''' ||
||'''Calories''' ||428 cal ||
||'''Fat''' ||17.6 g ||
||'''Saturated Fat''' ||6.9 g ||
||'''Cholestorol''' ||65 mg ||
||'''Sodium''' ||645 mg ||
||'''Carbohydrates''' ||44.3 g ||
||'''Sugars''' ||? g ||
||'''Fiber''' ||5.1 g ||
||'''Protein''' ||24.8 g ||


----
CategoryRecipesDinner