1. combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. combine crushed and diced tomatoes and their juice, garlic and crushed red pepper in a medium bowl.
3. generously coat slow cooker with cooking spray. spread 1 1/2 cups of tomato mixture in the slow cooker. arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much sauce as possible. spread half ricotta/vegetable mixture over noodles and pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. repeat the layering one more time starting with noodles. set aside remaining cheese in the refrigerator.
4. close lid on slow cooker and cook on high for 2 hours or low on 4 hours. turn off the slow cooker, sprinkler remaining cheese and let stand for 10 minutes to melt cheese.
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