Cooking: Slow Cooker Vegetable Lasagna

I remember a friend telling me about veggie lasagna.  I tried it years ago, but last night, I decided to make it in the slow cooker.  This was the result.

What you'll need:
1 large Italian squash, thin julienne
4 large carrots, thin julienne
15 oz ricotta cheese
16 oz box lasagna noodles
32 oz. tomato sauce
Parsley, Rosemary, thyme, basil, oregano, Italian seasoning, pepper -- to taste
1 large Portobello mushroom, chopped
1 small onion, chopped
2 Tbsp. garlic, minced
4 packets Turbinado (raw) sugar (optional)
Mozzarella cheese, shredded
Olive oil

Rub (or spray) olive oil on the bottom and sides of the slow cooker.

Mix the mushroom into the sauce with the seasonings and the garlic.  Put 1/3 of the sauce on the bottom of the slow cooker.

Break 1/3 of the noodles onto the pasta sauce.  Now add half of the squash, carrots, and onion.

Spread a layer of ricotta cheese, using half of it.  Break another third of the lasagna noodles on top of this layer.

Spread 1/3 of the sauce on top of the noodles.  Put the rest of the vegetables on top, followed by another layer of ricotta, spread out as good as you can get it.  Top with the last of the lasagna noodles, broken up.

Top with the last of the sauce.

Put the lid on top and set the slow cooker for 6 hours on high.  After 3 hours, give it a stir.  This will permit the top noodles a chance to absorb enough moisture to cook properly.

When it's done, put Mozzarella shreds on top, put the lid back on, and allow the cheese to melt.

Serve and enjoy.