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 
1/2 cup shredded mozzarella cheese
3 tablespoons 1% cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons beaten egg
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
      

-Coat 1-1/2 qt slow cooker w/ nonstick cooking spray; spread 1 tablespoon spaghetti
 sauce in bottom. Top with half of the zucchini. Combine the cheeses, egg, Italian
 seasoning, and garlic powder; spoon a third over zucchini.
-Break noodles in 1-in pieces; sprinkle half over cheese mixture. Spread 1 tablespoon
 sauce over noodles. Top with half of the spinach and mushrooms. Repeat layers. Top
 with remaining cheese mixture and spaghetti sauce.
-Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

Quick Guide:
1/5 	sauce
1/2 	zucchini
1/3 	cheese
1/2 	noodles
1/5 	sauce
1/2 	spinach 
1/2		mushrooms
      Repeat	
1/3 	cheese
1/5 	sauce

Cooking for 2 summer 07