Slow-Cooker Vegetarian Lasagna for One

Now any one person can make lasagna for dinner and not just someone that needs to feed an army.  I stumbled onto the need for this here single serving lasagna recipe today.  I ended up calling Kiley to come on by to visit with her little sister and brother, after already starting my Slow-Cooker Italian Sausage Lasagna.  And I felt wicked guilty.  Just last week Rich told me, the morning of- cause he is quick like that, that she had wanted a lasagna for her birthday dinner, but I had already been to the market and had started something else for her.  And here I was asking her to come on over and I was making lasagna with meat in it.  So, since I still had a few hours before she was to come, I figured that I still had time to whip a little one out just for her.  Since she had been wanting a cheese lasagna (she is a hard-core vegetarian) for some time now, I could not leave her out.  So I got out my mini dipper slow-cooker and layered it up.  And her comment after her first bite was, "This is fantastic."  And that made my day.

3 uncooked lasagna noodles (divided)
1- 8oz. can of tomato sauce (divided)
Italian seasoning
3 T. of water (divided)
3 thick slices of fresh mozzarella (divided)
freshly grated Romano cheese

fresh chopped parsley for garnish

-Grease the inside well of your mini dipper slow-cooker.  Crack 1 lasagna noodle into 4-5 pieces and layer them across the bottom.  Follow with 1/3 of the tomato sauce, a light sprinkling of the Italian seasoning, 1 T. of the water, 1 slice of mozzarella and a nice heavy sprinkling of the Romano cheese.  Repeat all layers 2 more times.  Plug in (the little dipper pots have only an on setting, which is like low) the slow-cooker, cover and let it go for about 3 hours.  Remove with a large serving spoon and garnish with some more freshly grated Romano cheese and parsley.  Serves 1.  Enjoy!