Anabel's Vegetarian Slow Cooker Lasagna

Ingredients:

• 1 package tofu, diced
• 1 cup  diced onion
• 1 jar tomato sauce
• 1 can tomato paste
• 1 cup non-fat cottage cheese
• 2 cups shredded mozzarella cheese
• 1 box whole wheat lasagna noodles
• 1 small zucchini, thinly sliced
• 1 package frozen chopped spinach, warmed up, squeezed 
• Fresh oregano and rosemary
• Grated Parmesan cheese

Steps:

• Add diced tofu to tomato sauce 
• And oregano, rosemary and tomato paste
• Add onion and garlic
• Stir well
• Heat sauce in sauce pan 
• Add cottage cheese and mozzarella together
• Grease a quart oval slow cooker
• Put a layer of noodles in slow cooker
• Top noodles with half cheese mixture
• More sauce, another layer of noodles and cheese
• Layer spinach and zucchini over top layer of cheese
• Repeat 
• Top with final layer of noodles
• Pour remaining sauce over top
• Sprinkle with Parmesan cheese
• Cover and cook on low for 4 hours