Slow Cooker Vegetable Lasagna

No Boil Lasagna Noodles, 5-6
Low Fat cottage cheese, 1 container (app. 2 cups)
Baby Spinach, 4 cups
Yellow Squash, sliced, 1-2 cups, or 3 large
Zucchini Squash, sliced, 3 large
Shredded Mozzarella, 1 cup
Shredded Parmesan, 1/4 cup
Pasta Sauce, 2 1/2 cups
Garlic Powder, 1-2 tbsp (to taste)
Oregano, 1 tbsp
Basil, 1/2 tbsp
Egg, Whites only, 2 large


Prepare all vegetables. In a bowl, mix spices, cottage cheese (ricotta could also be used, but calories will be a little higher,) parmesan, egg whites, and all but 1/4 cup of the mozzarella. In a slow cooker, pour 1-2 tbsp of pasta sauce in the bottom. Top with no boil lasagna noodles. Break to fit. It doesn't have to be perfect. Top noodles with app. 1/2 cup of cheese mixture. Top cheese mixture with spinach, then sliced zucchini and yellow squash, and then some sauce. Repeat layering until crock pot is filled. Finish with a layer of noodles topped with remaining sauce and reserved cheese. Cook in slow cooker on low for 4-5 hours. Do not over cook or the noodles will get very soggy. Serve.

MFP nutritional info for 6 servings, each has: 297 calories 9 grams of fat 25 grams of protein 830 milligrams of sodium (Yikes! Sorry about that!)