Ingredients
1/2 cup shredded part-skim mozzarella cheese3 tablespoons 1% cottage cheese2 tablespoons grated Parmesan cheese2 tablespoons egg substitute1/2 teaspoon Italian seasoning1/8 teaspoon garlic powder3/4 cup meatless spaghetti sauce, divided1/2 cup sliced zucchini, divided2 no-cook lasagna noodles4 cups fresh baby spinach1/2 cup sliced fresh mushrooms
Preparation
Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up side of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
In a small bowl, combine the first 6 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.
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 remaining spaghetti sauce.
Cover and cook on low for 3-1/2-4 hours or until noodles are tender.
