Slow-Cooker Italian Sausage Lasanga

Well, I have to say that this dish is everything that it is hyped up to be.  This is probably, hands down, the most perfectly cooked lasagna that I have ever made.  And just to think that it was done in my slow-cooker and not in my oven.  There were no hard noodle edges, there was no dryness and there was basically no work to do it.  Just assemble and let go low and slow throughout the day.  It can't get much more easier than that.

8 uncooked lasagna noodles (divided)
3 Italian sausage's
1-28oz. jar spaghetti sauce(divided, I used Prego's Tomato, Basil, Garlic)
Italian Seasoning
1/3 cup of water (divided)
1- 15oz. tub of low-fat ricotta cheese (divided)
4 cups of shredded mozzarella cheese (divided)

freshly shredded Romano cheese for garnish

-Boil your Italian sausges in enough water to cover for about 15 minutes, plate them and allow to cool before slicing thinly on an angle (or else all the juices will run out of them if cut too soon).  Grease the bottom and the sides on the inside of your slow-cooker.  Take 4 of the uncooked lasagna noodles, break each of them into 3 pieces and layer them out across the bottom of your greased slow-cooker.  Then take your sliced Italian sausage and layer it out over the lasagna noodles followed by layers of 1/2 of the jar of spaghetti sauce, 1/2 of the amount of water, a nice sprinkling of the Italian seasoning, 1/2 of the ricotta cheese (spread as best you can) and 2 cups of the shredded mozzarella cheese.  Then repeat the all of the layers again.  Set to go LOW and slow for about 4 hours, waiting basically for the top layer of cheese to be melted and just beginning to brown around the edges.  Serve with a nice sprinkle of some freshly grated Romano cheese right on top.  Serves 4-6.  Enjoy!