How to Make It
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.
Top with a single layer of three uncooked pasta sheets.
Top with 1 cup of Bolognese sauce and spread evenly over the pasta, making sure the sauce covers all of the pasta.
Evenly spread 3/4 cup of Ricotta filling over the Bolognese and then top with a 1/4 cup of shredded Asiago & Parmesan cheese.
Repeat steps 2-
Top with 1/4 cup of shredded Mozzarella cheese and 1/4 cup of shredded Asiago & Parmesan cheese.
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.
Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
Add the Mozzarella cheese, Part-Skim Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
Heat a large 12-quart stock pot over medium heat.
Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
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.
Pour red wine into the pot and reduce until almost dry.
Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.