Crock Pot Lasagna

I have a baby (2-3 serving) crock pot that I have been looking for more uses for.  This weekend I found my new favorite!  I made it around 2PM Saturday, went out, ran a few errands, and poof!  It was ready to eat by 6PM for dinner!  It was SO GOOD.  I'll be making it frequently from now on.  Here's what you'll need:
1 can diced tomatoes
3/4 cup low fat cottage cheese
1 large egg
1/4 cup baby spinach leaves
1 jar pasta sauce
6 whole wheat lasagna noodles
Shredded Mozzarella cheese

First, a little prep work.  I found it easiest to line up all the layering ingredients in an assembly line fashion.  Mix one egg, cottage cheese, and chopped up spinach together in a bowl.  Empty the can of diced tomatoes into another bowl and set aside.  Cook the 6 whole wheat lasagna noodles until tender.  Then, coat your crock pot with a gererous amount of cooking spray.  You're ready to go!

First, pour about half of the diced tomatoes into the bottom of the crock pot.

Next, layer on two lasagna noodles (cut to fit crock pot) and spread over tomatoes.

 Next, add half of the cottage cheese mixture and pat firmly onto noodles.

Then, spoon on pasta sauce (of your choice) and cover the cottage cheese mixture.  Top the marinara sauce with a sprinkling of shredded mozzarella cheese.

Now, repeat the layering process one more time beginning with the noodles, then tomatoes, the cottage cheese, tomato sauce, and mozzarella.  Finally, top it all off with one more layer of noodles and pasta sauce (keep some mozzarella set aside and 30 minutes before you're ready to eat sprinkle it on top).  Cook in your crock pot for 2 hours on high or 4 hours on low.  Voila!  Crock pot Lasagna!