Dice onion and peel and crush garlic.
Saute onion and garlic in a saucepan until cooked through
Add the jar of pasta sauce , 2 cans of diced tomato a tbsp. of dried mixed herbs and salt and pepper to taste to the saucepan
Heat through then remove from heat.
Peel and slice the pumpkin and zucchini into slices roughly the size of 2 x 50c pieces each, about 4mm thick.
Cut the capsicums into short strips.
Place a full ladle of the tomato and onion sauce in the bottom of the slow cooker
Place a layer of lasagna sheets in the slow cooker and top with another ladle of sauce
Layer 1/3 of the vegetables into the slow cooker
Add four tablespoons of ricotta on the veges and sprinkle 1/4 of the mozzarella
Repeat steps 7-9 to create two further layers.
Top with lasagna sheets and the remainder of the ricotta and mozzarella
Cook for 8 hours on low.