Crockpot Lasagna

Ingredients: 

• .75-1lb of fake meat crumbles
• 1/2 onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, finely diced
• 2 Tbsp sun dried tomatoes, diced (optional)
• 1 15 oz container ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 12-15 lasagna noodles (uncooked)
• 2 cups shredded cheese

Preparations:

1. Combine the fake meat, onion, pepper, garlic, and sun dried tomato in a bowl. Set aside. {Sidenote: if using frozen meat, just set it out while chopping the vegetables and it should be fine by to combine.)
2. Place the ricotta, Parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, roughly 3-4 noodles, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetable mixture, and then 2/3 cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetable mixture.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cheese.
8. Cook on low for 3.5 hours. 
9. Sprinkle remaining cheese on top and cook on Low for another half an hour.