Vegetarian lasagna

Ingredients:

1/2-3/4 box of lasagna noodles

1 cup chopped zucchini

1 cup chopped yellow squash

1 10oz. package frozen chopped spinach, thawed, drained

1 cup skim ricotta cheese

2-3 cups shredded Mozzarella cheese

Sauce:

1 Tbsp. Olive Oil

1 medium onion, chopped

1 28oz. can crushed tomatoes

1 15oz. can tomato sauce

1 14.5 oz. can diced tomatoes

2 tsp. Italian Seasoning

1 tsp. garlic powder

1 tsp. onion powder

salt and pepper to taste

Directions:

I used my 7 Quart Crock Pot Slow Cooker for this, but the first time I made lasagna in my slow cooker, I used a 3 Quart.