Slow Cooker Vegetable Lasagna

Ingredients

• 1 large red bell pepper, chopped
• 4 ounces cremini mushrooms (about 3 large), chopped
• 2 cups packed baby spinach, coarsely chopped
• 1 (24 ounce) jar low-sodium red pasta sauce, any flavor
• 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
• 15 ounces part-skim ricotta cheese
• ¾ cup freshly grated Parmesan cheese, divided
• 8 ounces oven-ready lasagna noodles (about 9 total)
• 2 cups shredded part-skim mozzarella cheese
• ¼ cup chopped fresh basil

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