Veggie Crockpot Lasagna

Ingredients

• 
  
• 4 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
• 1 15 oz container ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 tablespoon dried italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 1 box lasagna noodles (uncooked-the boil kind)
• 2 cups mozzarella cheese, grated

Preparation - 3 layers 

1. 1. Chop vegetables or pulse in food processor.
2. 2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. 3. Pour half of the pasta sauce in the bottom of a crock pot.
4. 4. Butter Noodles with 1/3 Ricotta mixture & place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. 5. Add 1/3 of chopped veggies & mozzarella cheese
6. 6. Repeat with another layer of buttered noodles, followed by 1/3 ricotta mixture and 1/3 chopped vegetables.
7. 8. Repeat with another layer of buttered noodles & the rest of ricotta mixture and the rest of veggies
8. 7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
9. 8. Cook on low for 4 hours.
10. 9. Serve.

This is almost as good as my Portuguese Lasagna... almost.