Slow-Cooker Vegetarian Lasagne Recipe

We will begin with the vegetable layer. Start off by peeling and grating your carrots, making sure to use the coarse side of the cheese grater for the best results. Once you are finished, put the resulting carrot into a bowl.
Take your celery stalks and onions, slice them thinly. Then cut your red pepper into small pieces (the smaller the better!)
Mix your red pepper and carrot together, then finely chop up your garlic and mix them all together.
You then want to add in, all together, the thyme, basil, oregano, and the ricotta cheese. Make sure to stir them together so that they are well mixed. Season with salt and pepper according to taste and then set it aside.
Take a separate bowl. In it, you want to make the tomato lentil sauce by mixing your tomato sauce and lentils with your sundried tomato paste and water. Set this bowl aside too.
Now you want to add a small amount, perhaps a few tablespoons, of tomato sauce to the bottom of your slow cooker. Also add in a lasagne sheet.
Spread approximately a third of your vegetable mix, followed by a third of the tomato lentil soup. Then place another lasagne sheet on top.
Repeat the above step until you have used all of your vegetable mix and tomato and lentil sauce.
Finally, pour 300 ml of tomato sauce on top of the whole lot and sprinkle your mozzarella cheese across the top.
Now you just need to cook it on a low setting for 4-6 hours et voila!