1 package hot Italian sausage links 16-ounce
1 container ricotta cheese 15-ounce
1 cup shredded Italian cheeses
2 1/2 teaspoons Italian seasoning
Salt and ground black pepper
2 cups frozen yellow and green zucchini squash thawed
3/4 cup sliced roasted red bell peppers
1/4 cup pine nuts
Canola oil cooking spray
2 ounces jars marinara with mushroom pasta sauce 24each
1 box no-boil lasagna 9-ounce
1 package sliced provolone cheese 8-ounce
In a large skillet over medium heat brown all sides of sausages. Remove from skillet and cut into ¼ -inch slices; set aside.
In a medium bowl stir together ricotta cheese, cheese blend, egg, Italian seasoning, and salt and pepper to taste until combined; set aside. In another, toss together squash, roasted peppers, and pine nuts; set aside.
Coat a 5-quart slow cooker with cooking spray. Pour ½ cup of the pasta sauce into slow cooker. Top with a layer of lasagna noodles, breaking them to fi t. Layer one-third of the sausage, onethird of the ricotta mixture, one-third of the squash mixture, and one-third of provolone slices over noodles. Top provolone with 1 cup of the pasta sauce. Repeat layers 2 more times. Top with noodles and the remaining pasta sauce.
Cover and cook on low heat setting for 3 to 4 hours.