Slow Cooker Sausage and Squash Lasagna

INGREDIENTS

9 oz

part-skim ricotta cheese

1 oz

Asiago cheese, grated and divided (about 1/4 cup)

2 tbsp

chopped fresh flat-leaf parsley, divided

2 tbsp

chopped fresh chives, divided

1/4 tsp

freshly ground black pepper

garlic cloves, divided

6 cups

water

1/2 cup

red wine vinegar

large yellow crookneck squash, cut into 1/4-inch-thick slices

large zucchini, cut into 1/4-inch-thick slices

Cooking spray

12 oz

hot turkey Italian sausage links, casings removed

2 cups

chopped onion

1 tbsp

olive oil

3 3.5 ounce packages

shiitake mushrooms, stemmed and sliced

1 cup

unsalted chicken stock (such as Swanson)

1/2 cup

chopped fresh basil leaves

jar lower-sodium marinara sauce (such as Dell'Amore)

uncooked lasagna noodles

4 oz

fontina cheese, shredded and divided (about 1 cup)