1- Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and ½ cup Parmesan in a large bowl.
2-Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer.
3-Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce.
4- Sprinkle with ½ cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, ½ cup mozzarella, and the remaining noodles.
5-Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
6-Prepare hearty meals in just 30 minutes, then let your slow cooker do the work. Cover and cook on low for five hours.
7- turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour . Serve topped with the remaining 1/4 cup Parmesan and basil.now ready our dish vegetable lasagna. enjoy with family.