Slow Cooker Lasagna

1 tsp. olive oil
1 jar (26-28 oz.) marinara sauce of your choice + enough water to make 4 cups
1 small butternut squash, peeled and sliced
4 oz. mushrooms, thickly sliced
4-6 uncooked regular lasagna noodles
8 oz. mozzarella (shredded, cubed, sliced, whatever you like)
2 oz. parmesan cheese, shredded

Can use less mozz if you like.

Drizzle oil into a 3.5 quart slow cooker, then use a paper towel to thoroughly coat the bottom and sides (or use olive oil spray).

Mix marinara and water so sauce is smooth. Spread 1/4 c. sauce in bottom of slow cooker. Top with a layer of noodles (break to make fit, dont worry if there are gaps). Top with a layer of sauce, a layer of squash and shrooms, a layer of mozzarella, and a layer of sauce. Repeat till you run out of ingredients, ending with sauce. Sprinkle with parmesan.

Cover and cook on high for 3-1/2 hours. (I plug my slowcooker into a lamp timer so it doesn't start cooking till mid-afternoon and finishes right about the time I expect to be home).

Serves 4.