Slow Cooked Vegetarian Lasagna

Josie and I made some of this slow cooker vegetarian lasagna this past weekend and it was pretty good. Its main feature would be the pound of crimini mushrooms we put into it, thinly sliced with a mandolin (the instrument, obviously). It took roughly eight hours on the low setting to fully cook into this masterpiece of pasta and delight. The recipe is actually pretty simple:

1. Thinly slice 1 pound of crimini mushrooms and saute them with 2 tsp of minced garlic, salt and pepper to taste. Put this on the side.
2. Cover the bottom of your slow cooker with 1 cup of tomato sauce.
3. Place four lasagna noodles (oven ready) on top of the sauce. You can break it to fit. It may form multiple layers.
4. Place a mix of 1/4 cup parmesan, 1/2 cup shredded mozzarella, 1 cup of ricotta cheese on top and half of the mushrooms.
5. Place four lasagna noodles on top.
6. Pour in 1 cup of tomato sauce.
7. Repeat step 4 (using the rest of the mushrooms).
8. Repeat step 5.
9. Repeat step 6.
10. Place a mix of 1/4 cup parmesan and 1/2 cup of shredded mozzarella on top.
11. Set it for 6-8 hours on Low (3-4 hours on High).

This is what it looks like before it's cooked. Amazingly simple. It actually looks like a lot of rice, but it's just the cheese. Ate this with a nice brown & tan.