> 1 medium zucchini
> 1 medium yellow squash
> 1 (15 oz) tub fat-free ricotta
> 2 tbsp Italian seasoning
> 1 tbsp olive oil
> 2 (15 oz) cans no-salt-added tomato sauce
> 1/2 (16 oz) box lasagna sheets
> 1 (16 oz) bag reduced-fat mozzarella cheese
> 2 tbsp dried parsley (optional)
Cut the zucchini and squash lengthwise into ⅛-inch thick slices. Season with salt and pepper. In a small bowl, combine the ricotta and Italian seasoning. Season with salt and pepper.
Brush a 6- to 8-qt slow cooker with the oil. Add ½ cup tomato sauce to bottom of slow cooker. Layer 3 lasagna sheets to cover sauce, breaking noodles as needed. Top with ½ cup ricotta mixture and ¼ cup mozzarella. Cover with ½ cup tomato sauce and a layer of squash. Top with another ½ cup ricotta mixture and ¼ cup mozzarella. Repeat process, layering pasta and squash noodles with the mozzarella and tomato sauce.
Sprinkle remaining mozzarella over lasagna. Cover with lid and cook on high 2–2½ hours, until both the noodles and the squash are tender. Turn off slow cooker and let sit 30 min. Garnish with the parsley, if desired.