Step 1

Combine ricotta, 2 cups of mozzarella cheese, egg and garlic in a bowl and set aside.

Step 2

Generously coat the inside of the crock pot with cooking spray.

Step 3

Spread 1/2 cup of pasta sauce over the bottom of the crock pot.

Step 4

Layer 3 lasagna noodles in the bottom of the crock pot, breaking noodles as necessary and overlapping pieces to cover the pasta sauce. Don't worry how it looks!

Step 5

Cover noodles with a third of the cheese mixture. (Tip: drop cheese mixture in Tablespoon size heaps and use finger tips to gently spread the cheese mixture evenly over the noodles.)

Step 6

Layer a third of the vegetable mixture (about 1 1/2 cups) over cheese mixture.

Step 7

Spread 3/4 cup of pasta sauce over the vegetables.

Step 8

Repeat steps 4 through 7 two more times

Step 9

Top with 3 more broken lasagna noodles and remaining pasta sauce.

Step 10

Cook on low heat for 4 hours.

Step 11

Remove lid and sprinkle 2 cups of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.

Step 12

Replace lid and allow to sit for about 30 minutes so cheese will melt and lasagna will set.

Step 13

Serve from crock-pot.