Combine ricotta cheese and Roasted Garlic & Herb Cheese Ball Mix in a small bowl.
Break 3 noodles in half or thirds and layer in the bottom of a 3-quart slow cooker. Top with half the zucchini, mushrooms and roasted peppers. Sprinkle 25 grinds of Sea Salt & Herb Seasoning over vegetables. Top with 1/3 of the pasta sauce, ½ of the spinach, ½ of the ricotta cheese and 1 cup mozzarella cheese.
Repeat layers ending with last 3 lasagna noodles, 1/3 of the pasta sauce, 1 cup mozzarella cheese and 25 grinds Sea Salt & Herb Seasoning. Cover and cook on low 3½-4 hours.
Remove stoneware from cooker and uncover. Let stand 15 minutes before serving.