Easy crockpot veggie lasagna

1 1/2 cups shredded part skim mozzarella
1 1/2 cups part skim ricotta
1/3 cup Parmesan cheese, grated
1 egg, lightly beaten
1/4 tsp garlic powder
1 tsp dried oregano
1 - 1/2 cups Classico sauce
1 medium zucchini, sliced
4 no-boil lasagna noodles (regular work too)
1 bag baby spinach

Can add fresh mushrooms too

Spray crockpot with nonstick spray. In a small bowl, mix first 6 ingredients. Spread a few tablespoons of pasta sauce in bottom of crockpot. Sprinkle half of the zucchini over the sauce and top with a third of the cheese mixture. Break two noodles into pieces to cover cheese. Spread a few more T. Of sauce and then layer half of the spinach. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.
Cover and cook on low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting. Spoon a little extra sauce over each serving if desired.

Serving Size: This makes about 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user WORTHIT374.