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Slow Cooker Vegetarian Lasagna

kept bydani00

1 medium eggplant (mine was about 12 oz but up to a pound or so would be okay), sliced into rounds and then quartered
1/2 lb sliced mushrooms
1 green pepper, diced
2 Tbsp extra virgin olive oil
1/2 tsp minced garlic
Salt and pepper
2 cups cottage cheese or ricotta (whatever you prefer)
1/4 cup freshly grated Parmesan cheese
1 egg (use egg substitute if you’d like)
1 (26 oz) jar of your favorite meatless spaghetti sauce
1/2 cup fresh basil, minced
2 cups grated Mozzarella cheese
9 whole wheat lasagna noodles, uncooked



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