Crockpot Vegetable Lasagna

Here is my take on vegetable lasagna, made in the crockpot.  It is similar to my regular lasagna, but is meat free and is pretty good for us :).  Each serving, about 1/12 of the total, was 477 calories.  My Dad, Noah and I all gave this a 9, and my mom gave it an 8, because she liked my sausage lasagna better :).  Anyway, here's what I did:

15 oz ricotta cheese
6 oz Parmesan cheese, grated
2 T prepared pesto
salt and pepper

1 T olive oil
2 medium zucchini, chopped
1 large carrot, peeled and chopped
1 onion, diced
1 clove garlic, minced
3 15 oz cans petite diced tomatoes
1 t basil
1/2 t oregano
salt and pepper

1/2 c water
9 oven ready lasagna noodles
24 oz Italian cheeses, grated
1 bag baby spinach

Mix together the ricotta, Parmesan, pesto, and salt and pepper.  Set aside.
In a large pan, heat the olive oil, then add in the onions and carrots.  Cook for a little while, then add in the garlic and zucchini.  Stir and let the vegetables soften a little bit.  Add in the spices and the diced tomatoes, then season to taste, and let cook for a while, allowing the flavors to meld.
When the sauce is ready, pour some of it in the bottom of the slow cooker, then layer some lasagna noodles.  Top the noodles with half of the ricotta, 1/3 of the cheese, 1/2 of the spinach, and 1/2 of the red sauce.  Pour the water in, then repeat the layers.  Top with the remaining 1/3 of the cheese, and cook on low for about 8 hours, maybe a little less.  Let cool slightly, then serve.