Slow Cooker Sausage and Squash Lasagna

We were surprised and delighted with how well the lasagna is prepared in a slow cooker. Be sure to use traditional noodles and put them in the slow cooker raw. We tried the recipe with specially designed noodles without baking, but it didn't work.
Combine the ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon green onion, pepper, and 1 garlic clove, grated, in a bowl; set aside.In a large skillet, bring 6 cups of water to a boil; add the red wine vinegar. Add the courgettes and zucchini; cook for 2 minutes. Drain the water.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Add the sausages; cook for 7 minutes, stirring occasionally, until they crumble. Add the onion; cook for 8 minutes or until the onion is tender.Heat the oil in a large saucepan over medium-high heat. Add the mushrooms; cook for 10 minutes or until the mushroom liquid has almost evaporated. Mince 5 garlic cloves; toss with mushrooms. Add the broth, basil and marinara. Bring to a boil; remove from heat.To prepare the lasagna, spoon 1 cup of the marinara mixture into the bottom of a 6-liter electric slow cooker. Top with 4 types of noodles, breaking the noodles to fit the plate size. Top the noodles with half the zucchini mixture, half the sausage mixture, and 1/4 cup fontina cheese; top with 1 cup marinara mixture. Place 4 noodles on top of the marinara mixture; top with the ricotta mixture. Sprinkle with 1/4 cup fontina; top with the remaining half of the sausage mixture and the remaining half of the zucchini mixture. Place the remaining 4 noodles on top of the pumpkin mixture; top with the remaining 1 1/2 cups sauce and 1/4 cup fontina. Cover and cook over low heat for 4 hours.Preheat the grill.Remove the lid from the slow cooker; sprinkle the lasagna with the remaining 1/4 cup fontina and the remaining 2 tablespoons Asiago. Bake on a medium oven rack for 2 minutes or until the cheese is lightly browned. Sprinkle with the remaining 1 tablespoon of parsley and the remaining 1 tablespoon of green onions. Let stand for 10 minutes before serving.