Instructions

1. With a very sharp knife slice the zucchini length wise into long, thin (¼-inch strips). Spread slices on a layer of paper towels and sprinkle generously with salt to remove excess moisture. Let sit for 15-30 minutes then rinse under cold water to remove excess salt. Pat dry.
2. Coat a 6-quart slow cooker with cooking spray. Pour ½ cup tomato sauce into the bottom of the slow cooker.
3. In a small bowl, mix together eggs, cottage cheese, ricotta cheese, garlic powder, Italian seasoning and pepper.
4. Create the first “layer” of the lasagna by layering 3 sheets of lasagna noodles on top of the tomato sauce in the slow cooker. You may need to break them in half to fit. Top the lasagna noodles with 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
5. Make the second layer by layering ½ cup tomato sauce, 4 slices of zucchini, 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
6. Create the third layer by layering ½ cup tomato sauce, 3 sheets of lasagna noodles. You may need to break them in half to fit. Top the lasagna noodles with 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
7. Add the fourth layer by layering ½ cup tomato sauce, 4 slices of zucchini, 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
8. Make the final layer by layering ½ cup tomato sauce, lasagna noodles, remaining tomato sauce, and ½ cup mozzarella cheese.
9. Cover the slow cooker and cook on HIGH for 2 to 3 hours or until the cheese is melted and the noodles are tender. Turn off the slow cooker and let sit for 30 minutes before serving to set up. (Lasagna may be runny if you skip this step.) Garnish with fresh basil.