Slow Cooker Lasagna

Wash hands thoroughly before starting. Lather with soap and rinse with running water.
Cut the washed and trimmed zucchini and/or squash in half. Cut each half lengthwise. Place the flat side down on the cutting board and make another lengthwise cut, quartering the veggies. Slice thinly.
In a medium bowl, combine the jar of pasta sauce and the canned tomatoes. Add red pepper, if using, or black pepper and stir.
In another medium bowl, mix together the cottage cheese, egg, garlic powder, and dried herbs.

Coat the inside of a slow cooker (crockpot) liner with extra-virgin olive oil non-stick spray.
Pour ½ to ¾ cup of the tomato sauce mixture into the slow cooker and spread so that it lightly coats the bottom. Top with three lasagna noodles, breaking as necessary to fit.
Top the noodles with enough tomato sauce to cover them.
Spread half the cottage cheese mixture over the first layer of noodles and sauce.
Sprinkle half of the sliced squash and zucchini pieces over the cottage cheese. Dust the veggies with half of the fresh spinach.
Use ⅓ of the package of shredded mozzarella over the spinach.
Make the middle layer in the same fashion: Noodles (break to fit), tomato sauce, remaining cottage cheese mixture, remaining sliced veggies and spinach, ⅓ package mozzarella cheese.
Make the final layer by starting with noodles and then sauce. Top this with the remaining mozzarella and grated Parmesan cheese.
Put the lid on and cook on low for 3 to 4 hours or high for 1½ to 2½ hours.
When the lasagna is finished cooking, shower with chopped Italian parsley and let stand for about 20 minutes to firm up.
Cut into slices and serve, passing Parmesan and red pepper flakes on the side.