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1
Spread 1 cup of Bolognese sauce on the bottom of a greased slow cooker. Spread the sauce evenly on the bottom of the slow cooker.
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2
Top with a single layer of three uncooked pasta sheets.
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3
Top with 1 cup of Bolognese sauce and spread evenly over the pasta, making sure the sauce covers all of the pasta.
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4
Evenly spread 3/4 cup of Ricotta filling over the Bolognese and then top with a 1/4 cup of shredded Asiago & Parmesan cheese.
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5
Repeat steps 2-
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6
Top with 1/4 cup of shredded Mozzarella cheese and 1/4 cup of shredded Asiago & Parmesan cheese.
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7
Cook lasagna on high for 2 1/2-3 hours, or until a knife can be easily inserted and removed and the pasta is fully cooked.
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8
Serve.
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9
Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
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10
Add the Mozzarella cheese, Part-Skim Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
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11
Heat a large 12-quart stock pot over medium heat.
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12
Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
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13
Add the onions, carrots, celery and garlic to the same pan used to cook meat and cook on low heat. Simmer until vegetables are soft and flavorful.
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14
Pour red wine into the pot and reduce until almost dry.
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15
Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.
