Crockpot Vegetable Lasagna

Ingredients

• ⅓ cup basil, chopped
• 15 oz container ricotta cheese
• 2 large eggs
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp ground pepper
• 25 oz jar pasta sauce
• 1 lb box lasagna noodles
• 8 oz mushrooms, sliced
• 2 small zucchini, sliced
• 2 small yellow squash, sliced
• 2 cups spinach, roughly chopped
• 16 oz mozzarella, grated
• 8 oz fresh mozzarella, thinly sliced
• parmesan, to taste

Method

1. In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper.
2. In a 5 qt crock pot spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles. Follow by spreading ⅓ of the ricotta mixture.
3. Next layer a third of each kind of vegetable (mushroom, zucchini and yellow squash) and top with ⅓ of the chopped spinach and then ⅓ of the grated mozzarella. Lastly, layer with 1/4 of remaining sauce.
4. Starting with the dried lasagna, repeat all of the above steps two more times. Finish with a layer of dried pasta, remaining sauce and a layer of fresh mozzarella.
5. Place a clean kitchen towel between the lid and the slow cooker to catch any excess liquid produced by the steam in the crock pot.
6. Cook on high heat for three hours, until the noodles are tender and the sauce is absorbed.
7. Finish with fresh parmesan cheese and any extra basil you have on hand.