1 jar spaghetti sauce
1 lb ricotta cheese
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper, to taste
1 cup rough chopped broccoli
1 cup rough chopped cauliflower
After spraying the slow cooker with cooking spray, spread a thin layer of the sauce on the bottom of the slow-cooker
Cover the sauce with a single layer of uncooked lasagna noodles, breaking the noodles as needed to fit.
In another bowl combine the ricotta, parsley, salt and pepper. Set aside.
Spread about 1/4 of the ricotta mixture over the noodles
Add a layer of chopped cauliflower and broccolli, and grated mozzarella cheese
Repeat the layering 3 or 4 times. This will differ depending on the size of your crockpot.
Top with a final layer of noodles, sauce and a sprinkling of mozzarella and Parmigiano-Reggiano
Cook on low for 4 hours