Slow Cooker Vegetable Lasagna

I love this recipe because it is easy to prepare, loaded with veggies, and it is one of few recipes that has zucchini as an ingredient that my husband will actually eat. I've been making it for a few years now and it has become a staple in our house year-round. It is great in the summer when the garden is bursting with zucchini (I wish I had that problem, I usually end up buying it because mine never grows) and the slow cooker doesn't heat up the house. In the winter it also makes for great comfort food. One of the best parts about this recipe is that it calls for regular lasagna noodles, but you don't have to boil them!

Slow Cooker Vegetable Lasagna
(Adapted from Raise Healthy Eaters)

Ingredients
1 cup mozzarella cheese (divide in half)
15 ounces cottage-cheese
2 eggs
1/4 cup grated Parmesan cheese
1 teaspoon salt (1/2 t for zucchini, 1/2 t for cheese mixture)
1 1/2 cups shredded carrots
3 cups shredded zucchini
Garlic spaghetti sauce (26 ounce jar)
10 lasagna noodles

Directions
-Shred carrots and cook in the microwave for 2 minutes.
-Mix 1/2 cup mozzarella, cottage cheese, eggs, Parmesan, and 1/2 t salt, and carrots.
-Mix 1/2 t salt with the zucchini
-In a greased slow cooker, layer: 2/3 cup sauce, noodles, 1 cup cheese, 1 cup zucchini, 2/3 cup sauce, and repeat.
-Top with 1/2 cup mozzarella.
-Cook on high for 3 hours.