*The amount I used because of the shape of my slow cooker

**Substitute an equal amount of mozzarella if you can't find fresh asiago. Here is a list of suppliers of DOP Asiago cheese.

Cut sausage into 1/2-inch pieces. Mix the ricotta cheese with the grated romano or parmesan and the hot pepper flakes. Set aside.

In a large skillet, brown the sausage and ground beef. Drain off fat. Turn off heat.

Add the pasta sauce and water to the pan with the meat. Stir combining well.

Place 1 cup of sauce in the bottom of a slow cooker (3.5 Q-6 Q).

Place a layer of noodles in the crock, breaking if needed to fit.

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.

Cover and set slow cooker on HI for 3-5 hours, LOW for 4-6 hours.

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.

Serves about 6.