Slow-Cooker Vegetable Lasagna - Savory Meal Collection #7

I'm not crazy about this type of lasagna.  However, this was delicious.  Since my crock-pot is round and not oval, I decided to bake this in the oven.  Also, time was not available for the crock-pot.  Yes,  you can bake it in the oven - took about 55 minutes at 350 degrees.  Also, I didn't use as much of the red peppers or spinach as my husband does not care for peppers and neither of us is crazy about spinach.  I did an "oops" - I forgot to cover it until the last 10 minutes so it got a little dark.

Ingredients:


15 oz whole milk ricotta cheese 
1 pkt Roasted Garlic & Herb Cheese Ball Mix
9 uncooked lasagna noodles
1 medium zucchini, sliced
6 oz pkg sliced portobello mushrooms
12 oz jar roasted red peppers, drained & sliced
75 grinds Sea Salt & Herb Seasoning
24 oz jar garlic & onion pasta sauce
4 c fresh spinach
3 c shredded mozzarella cheese

Instructions:  Combine ricotta cheese and Roasted Garlic & Herb Cheese Ball Mix in a small bowl.  Break 3 noodles in half or thirds and layer in the bottom of a greased 3-quart slow cooker.  Top with half the zucchini, mushrooms, and roasted peppers.  Sprinkle 25 grinds of Sea Salt & Herb Seasoning over vegetables.  Top with 1/3 of the pasta sauce, 1/2 of the spinach, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese.  Repeat layers ending with last 3 lasagna noodles, 1/3 of the pasta sauce, 1 cup mozzarella cheese and 25 grinds of Sea Salt & Herb Seasoning.  Cover and cook on low 3 1/2 - 4 hours.  Remove stoneware from cooker and uncover.  Let stand 15 minutes before serving.  Makes 6-8 servings.