3cupschopped veggies(I used broccoli and cauliflower)
Brown meat with salt and pepper in large skillet and pour in pasta sauce. Simmer on low for a few minutes, then put a ladle-full of sauce mixture into the bottom of your crockpot. Top with a layer of dried lasagna noodles. You’ll have to break them to fit, and little pieces will fly all over the place, much to the delight of small children and pets.
Smear ricotta cheese on top of lasagna noodles, then layer veggies, mushrooms, and spinach on top of the ricotta cheese. Add a handful of the shredded cheese and ladle on some more of the meat sauce, reserving 1/4 cup of sauce. Top with more dry noodles and repeat layers until crock is to desired capacity.
Mix reserved sauce with 1/4 cup of water, and pour over the top of your lasagna. Cover and cook on low for 8 hours, high for 4.
Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up.