Crockpot Vegetable Lasagne

Ingredients:
1/2 medium onion
2 C diced zucchini
3 cloves garlic
1 red bell pepper
2 C diced mushrooms
8-10 large lasagne noodles, uncooked
3 C shredded mozzarella
2 1/2 C marinara sauce
1/4 C water
1/4 C chopped basil
1/2 tsp salt
Freshly ground pepper

Grill or broil the zucchini, pepper, onion, mushrooms, and garlic until they begin to blacken and become soft. Place into food processor with basil and blend until everything is finely chopped. Add to bowl with marinara, water, salt and pepper. Mix together. Coat inside of crockpot with oil or nonstick spray and pour in 1/3 of the sauce mixture. Cover the sauce with 1/4 of the cheese. Place lasagne noodles over the cheese, breaking them to make them fit evenly. Repeat process 2 more times and cover the last noodle layer with the last of the cheese. Put the crockpot lid on and cook on low for 6-7 hours.