1 lb ground beef (or 1/2 beef and 1/2 ground italian sausage)
1/2 cup diced onion
1 1/2 teaspoon minced garlic
1 jar (24 oz) spaghetti sauce
1/2 cup water (or 1/4 cup water and 1/4 cup red wine)
1 (15 oz) container ricotta cheese
2 cups fresh mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup grated asiaso cheese
1 whole egg
2 Tablespoon fresh parsley- chopped
6 uncooked lasagna noodles
Brown the meat and onion. Add garlic and cook for a minute. Drain off any excess oil.
Add spaghetti sauce and liquids and simmer for approximately 5 mins, just to blend flavors of sauce and wine/water.
Mix ricotta with 1 1/2 cups mozzarella, 2 T parmesan and asiago, egg and parsley. Pour 1 cup of sauce into 4 to 6 qt slow cooker. Place half of the noodles and half of the ricotta mixture on top of sauce. Cover with 2 cups of meat sauce. Top with remaining noodles (if noodles don't fix exactly, feel free to break them so they fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hrs or until noodles are soft. Sprinkle w/ 1/2 cup mozzarella and remaining cheese. Cover with lid to melt the cheese. Let sit 10 mins before serving.
NOTE: Don't overcook or try to speed up cooking process by turning on high.