Slow Cooker Veggie Lasagna

veggie lasagna 
This recipe comes from the blog Raise Healthy Eaters. It was simple to make, had great flavors, AND is good for you! It makes TONS so we had a lot of leftovers, but the kids all liked it and I even thought it tasted like it had meat in it. I know the picture doesn't look very pretty, but take my word for it, it was a winner!

-8-ounce package shredded mozzarella cheese, divided
-15 ounces part-skim ricotta cheese
-2 large eggs
-¼ cup Parmesan cheese, grated
-1 teaspoon salt, divided
-1 cup carrots, shredded
-3 cups zucchini, shredded and firmly packed
(I used my food processor for the carrots and zucchini)
-26-ounce jar roasted garlic marinara sauce
-8-10 regular lasagna noodles *not no-boil* (I used gluten-free rice ones)

Remove ½ cup mozzarella cheese. Set aside.
In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan and ½ teaspoon salt.
Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside.
In a separate bowl, stir remaining ½ teaspoon salt into zucchini.
Spray Crock Pot with cooking spray.
Spread 1/3 sauce on bottom. Gently break 2 noodles to fill and cover bottom.
Spread 1 cup cheese mixture over the noodles. Top with 1 cup shredded zucchini. Top with 2/3 cup marinara sauce.
Repeat with a second layer (2 noodles, 1 cup cheese mixture, 1 cup shredded zucchini and 2/3 cup marinara sauce).
Add a third layer of noodles and top with remaining cheese mixture and zucchini only.
Top with noodles and remaining marinara sauce, then sprinkle with the reserved ½ cup mozzarella.
Cook on High for 3 hours. Let stand 15-20 minutes before serving.