Peel and grate carrots using the coarse side of a cheese grater.

Thinly slice celery stalks and onions.

Cut red pepper into small pieces.

Mix grated carrots, sliced celery, chopped onions, and red pepper pieces in a bowl.

Finely chop garlic and add it to the vegetable mixture.

Add dried thyme, basil, oregano, and ricotta cheese to the vegetable mixture.

Stir well to combine all ingredients and season with salt and pepper to taste.

In a separate bowl, prepare the tomato lentil sauce by mixing tomato sauce, red lentils, sundried tomato paste, and water.

Add a small amount of tomato sauce to the bottom of your slow cooker.

Place a lasagne sheet on top of the tomato sauce in the slow cooker.

Spread approximately a third of the vegetable mix over the lasagne sheet.

Follow with a third of the tomato lentil sauce over the vegetable mix.

Place another lasagne sheet on top of the tomato lentil sauce.

Repeat layering until all vegetable mix and tomato lentil sauce are used.

Pour 300 ml of tomato sauce on top of the final layer.

Sprinkle grated mozzarella cheese across the top.

Cook on a low setting for 4-6 hours.