Line a 5-quart slow cooker with a slow
cooker liner. Coat liner with nonstick
cooking spray. Crumble sausage into a
nonstick skillet and cook over medium
to medium-high heat for 6 minutes,
breaking apart with a wooden spoon.
Meanwhile, in a large bowl, combine
mushrooms, carrots, zucchini and 1 cup
of the marinara sauce. Stir remaining
sauce into the sausage.
In a medium bowl, stir together ricotta,
1 cup of the shredded cheese and the basil.
Begin layering: Break 3 noodles into
thirds and spread on bottom of slow
cooker. Top with half the vegetable
mixture, spreading level, and 3 more
noodles, broken into thirds. Spread
noodles with sausage sauce and top
with 3 more noodles, broken into thirds.
Spread noodles with ricotta mixture
and remaining 3 noodles (in thirds).
Top noodles with remaining vegetable
mixture and remaining shredded
cheese. Cover and slow cook on LOW
for 4 hours.
Remove crock insert from slow cooker
and cool for 30 minutes. Uncover and
use liner bag to lift lasagna from crock.
Remove slow cooker liner and cut lasagna