Chop zucchini, squash, mushrooms and pepper into small bite sized pieces

Add to large bowl with onion, garlic and drained diced tomatoes

In another bowl mix together ricotta, parmesan, one cup of mozzarella and seasonings until well combined

Add cheese mixture to veggie bowl along with spaghetti sauce and tomato sauce

Toss together until well combined

Divide equally into two labeled large freezer bags and place in freezer until ready to use

Thaw in fridge overnight up to 24 hours

Place one cup of sauce on bottom of large oval crock

Break 2-3 noodles to fit to form the first noodle layer

Add another cup of sauce and noodles, repeat

Pour remaining sauce over top and cover with additional 1 1/2 cups cheese

Cover and cook on high for around 3 hours or low for 5-6

Let sit uncovered for 30 minutes with heat off, then slice and serve