Make it your way with the veggies and ingredients of your choice! This vegetarian dinner idea is a family favorite. Simply layer lasagna noodles, ricotta and the fillings of your choice (zucchini, spinach, onion, etc.), and cook it on high in your slow cooker for about 3 hours.
Generously grease your crockpot with non-stick spray or oil.
Spread about 1/2 a cup of the tomato sauce onto the bottom of the crockpot so that the noodles don't stick.
Top the sauce with a layer of noodles. As you can see from the photos, you will need to break them up in each layer to get them to fit.
Cover with about 1/3 of the ricotta cheese, veggies, tomato sauce and shredded cheese (I also like to sprinkle each layer with a little garlic powder and pepper). Season however you would like.
Repeat layers 2 more times. End with a layer of noodles, sauce and shredded cheese. Be sure to spread the sauce around on this last layer so that the noodles are completely covered.
Cover and cook on HIGH for about 3 hours or LOW for about 5 hours. Every crockpot varies so check on it before hand. Mine actually cooks perfectly on high in about 2 hours 40 minutes.
Turn the crockpot off and remove the ceramic insert so that it's completely away from the heat. Let it sit for about 20 minutes before eating so that the moisture soaks into the lasagna and isn't a soupy mess.