Step 1

In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper

Step 2

In a 5 qt crock pot spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles

Step 3

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

Step 4

Lastly, layer with 1/4 of remaining sauce

Step 5

Starting with the dried lasagna, repeat all of the above steps two more times

Step 6

Finish with a layer of dried pasta, remaining sauce and a layer of fresh mozzarella

Step 7

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

Step 8

Cook on high heat for three hours, until the noodles are tender and the sauce is absorbed

Step 9

Finish with fresh parmesan cheese and any extra basil you have on hand