• In a large skillet over medium heat, cook the ground meat, chopped onions, and garlic until brown. Set aside.
• While the meat is cooking, chop the spinach and thinly slice the zucchini.
• Spray the slow cooker insert with cooking spray. Then spread 1 ½ cups of pasta sauce evenly along the bottom of the slower.

Assembling the Lasagna Layers:

• Layer 4 lasagne noodles over the top of the pasta sauce, breaking them into smaller pieces to evenly fit the insert. Then, layer ⅓ of the ricotta cheese over the noodles in dollops and spread with a spatula. Then sprinkle ⅓ of the Mozzarella and Parmesan cheese in an even layer. Add ⅓ of the meat mixture, followed by ⅓ of the spinach and ⅓ of the zucchini, and top with ⅓ of the remaining pasta sauce.
• Repeat with layers of noodles, ricotta, Mozzarella, Parmesan, ground meat, spinach, zucchini, and sauce two more times for a total of 3 layers.

Final Layer

• Top with one more layer of noodles topped with remaining pasta sauce and a sprinkling of Mozzarella.
• Place the lid on the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, or until the noodles are tender.
• Turn off the slow cooker and sprinkle the top of the lasagna with Parmesan and chopped fresh basil or sometimes I use parsley. Let sit a few minutes before serving.