lightly coat the surface.
Dump the raw broken lasagna noodles into the slow cooker, spreading them out in an even layer. It’s fine if they overlap and stack a bit; just try to cover most of the bottom. This should look like a loose, jumbled layer of dry noodles.
In a medium bowl, stir together the ricotta cheese and 1/2 cup of the shredded mozzarella. You can add a pinch of salt and pepper if you like, but it’s optional.
