Step 1

Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until the begin to soften, about 4-5 minutes.

Step 2

Add the onion mixture to the insert of a 6 quart slow cooker with the zucchini, crushed tomatoes, tomato sauce, vegetable broth, bay leaves, basil, oregano, red pepper flakes, kosher salt and black pepper.

Step 3

Set the slow cooker on low and cook for 7 hours or on high and cook for 3 1/2 to 4 hours.

Step 4

Once the cooking time is done, cook the lasagna noodles according to the package directions, drain, and add to the soup. Cut them into smaller pieces if you'd like.

Step 5

Add the spinach and warm until wilted.

Step 6

Mix in half of the ricotta cheese mixture.

Step 7

Ladle into soup bowls and top with a dollop of the remaining ricotta cheese topping and sprinkle with more parsley and basil.

Step 8

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.