In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper.
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.
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.
Starting with the dried lasagna, repeat all the above steps two more times. Finish with a layer of dried pasta, remaining sauce and a layer of fresh mozzarella.
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. Cook on high heat for three hours, until the noodles are tender and the sauce is absorbed. Finish with fresh parmesan cheese and any extra basil you have on hand.
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