I got this recipe from the Taste of Home Website. This serves 2 but is easily adapted to serve more.
3/4 cup meatless spaghetti sauce
1/2 cup sliced zucchini
1/2 cup shredded part-skim 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
2 no-cook lasagna noodles
4 cups fresh baby spinach
1/2 cup sliced fresh mushrooms
Spread 1 tablespoon spaghetti sauce in a 1-1/2-qt. slow cooker coated with cooking spray. Top with half of the zucchini. Combine the cheeses, egg, Italian seasoning and garlic powder; spoon a third over zucchini.
Break noodles into 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. Yield: 2 servings.
To see other slow cooking recipes visit Sandra at Diary of a SAHM.