Slow-Cooker Veggie Lasagna

• 1/2 cup shredded part-skim mozzarella cheese
• 3 tablespoons 1% cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons egg substitute
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 3/4 cup meatless spaghetti sauce
• 1/2 cup sliced zucchini
• 2 no-cook lasagna noodles
• 4 cups fresh baby spinach
• 1/2 cup sliced fresh mushrooms

1. Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
2. In a small bowl, combine the first six ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture.
3. Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce.
4. Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

mozzarella cheese, cottage cheese, parmesan cheese, egg substitute, italian seasoning, garlic, zucchini, noodles, fresh baby spinach, mushrooms

Taken from www.tasteofhome.com/recipes/slow-cooker-veggie-lasagna/ (may not work)