Slow-Cooker Vegetarian Lasagna Recipe by Patricia

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Ingredients

1 large egg
1 15-ounce container ricotta cheese
3 or 4 small portobello mushrooms caps, gills removed, halved and thinly sliced*
1 small zucchini, quartered lengthwise and thinly sliced
1 small eggplant, peeled, quartered lengthwise and thinly sliced
2 28-ounce can crushed or diced tomatoes (or 1 can tomatoes and 1 jar of your favorite sauce
3 cloves garlic, minced
1 Tbsp. pesto (optional)
Pinch of crushed red pepper flakes (optional)
15 lasagna noodles, uncooked
3 cups shredded mozzarella cheese, divided