Crockpot Eggplant Lasagne

1.  Thinly slice eggplant, zucchini, and yellow squash.  Sprinkle S&P.  You can also include fresh spinach.
2.  In a Crockpot, layer vegetables, drained Italian diced tomatoes, tomato sauce, Italian seasoning, mozzarella cheese, parmesan cheese, and ricotta or cottage cheese.
3.  Cook 6-8 hours on low.  After it cools a bit, drain excess moisture with paper towels.  The vegetables are juicy!