Spray the slow cooker with avocado oil spray before you assemble the lasagna.
Scoop enough of the veggie meat sauce onto the bottom of the slow cooker to generously cover the bottom.
Layer your uncooked lasagna noodles over the meat mixture. You’ll have to break up the noodles a bit to cover the area.
Pour about 1/3 of the creamy bechamel sauce over the noodles, and then scoop some of the veggie meat mixture over the top of the bechamel sauce, spreading it out to cover all of the surface of the noodles.
Add another layer of noodles, bechamel sauce, and veggie meat sauce.
Add the last layer of noodles, the last of the bechamel sauce, and the last of the veggie meat sauce, and then sprinkle with shredded cheese of your choice.
Put the lid on the slow cooker and cook on low for 4 hours. Turn the slow cooker off and let the lasagna rest for at least 30 minutes to soak in the juices and set up before cutting and serving. Up to 2 hours is even better and will still be hot!