I'm looking for a crockpot vegetable lasagna recipe. Any recipes?

Vegetarian


3 cups (20 ounce bag frozen) diced,cooked drained vegetables; broccoli, mushrooms, spinach, zucchini, eggplant, bell pepper


1 onion, chopped OR 1/2 cup celery, chopped


2 cloves crushed garlic


1 quart tomato sauce (I like chunky mushroom, olive and caper, or vegetable)


1-6 oz. can tomato paste


You may substitute 5 cups of creamy Alfredo style sauce, or half and half: veggie lasagna is good with every other layer red and white.


salt to taste


2 tsp. dried Italian spice OR mixed basil and oregano


1-12 oz. carton ricotta or small curd cottage cheese, or crumbled drained tofu


2 eggs mixed with 1 tablespoon fruity olive oil


1 tablespoon dried parsley


1/2 cup grated Parmesan cheese


10-12 oz. lasagna noodles, uncooked


3 cups (12 oz.) shredded mozzarella cheese





Cook and drain chopped vegetables, measure out 3 cups, set aside. Brown onion/ celery and garlic in skillet. Stir in alfredo sauce or tomato sauce and tomato paste, salt and Italian spice or oregano. Separately, mix the mozzarella and the Parmesan. In a third bowl, mix ricotta or tofu, eggs, and parsley.





Crockpot method (6-8 hours on low, don't use high):


Warm the sauce with the meat or vegetables added. Spoon a layer of warm sauce onto the bottom of an oiled 3 1/2 quart crockpot. Add a double layer of uncooked lasagna noodles (break to fit). Spoon on ricotta in big dabs, sprinkle on 1 cup of mozzarella. Repeat with sauce, noodles and cheeses until all are used up, three layers of noodles, ending with sauce. You may need to add some additional sauce, depending on your crockpot and noodles. Cover and cook on low for 6-8 hours.I'm looking for a crockpot vegetable lasagna recipe. Any recipes?
Crock Pot Spinach and Mushroom Lasagna





1 10 oz frozen box of spinach, thawed and squeezed dry


1 tablespoon olive oil


1 clove garlic


1 small onion


1 8 oz fresh mushroom


2 tablespoon dry red wine


1/2 teaspoon salt


1 8 oz tomato sauce


1 6 oz tomato paste


2 cups spaghetti sauce


12 lasagna noodles, uncooked


1 egg, slightly beaten


1 15 oz ricotta cheese


1/2 cup grated Parmesan cheese


Milk


2 tablespoons parsley flakes


1 dash fresh ground black pepper


2 1/2 cups mozzarella cheese, shredded





Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender. Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes. Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. I add 3 to 4 tbsp milk, (it depends on whether you like it creamy). Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture. Repeat layers. Cover and cook on low setting 4 to 7 hours.