Slice up the zucchini into ¼-⅛ inch thick slices once sliced layout add salt on top to help draw out water so that the lasagna is not too watery leave out for about 5 minutes or till you are ready to start adding to the slow cooker
Wipe off the water and the salt to help make it so that the lasagna is not to water or salty
Rub down in side slow cooker dish with some cooking oil
Chop up spinach we tend to like it smaller than ¼ inch but chop it up more or less to taste
Mix cottage cheese, 1 ½ cheddar cheese other half cup is used for topping, onion soup mix garlic powder, and spinach tell it is combined well
Start by adding a spoonful of sauce to the bottom of the pan enough to cover then add sliced zucchini to cover the bottom then add a layer of cottage cheese mixture about 2 or 3 scoops, not to thick.
Repeat till you run out of ingredients normally about 3 layer
Normally any leftover sauce gets poured on top and zucchini get chopped up and placed on top as well
Start cooking on low for 6 hours or you can put us high and it will be about 3 hours
30 before eating add the rest of the cheese as topping
