In a large bowl, stir together the spaghetti sauce and water.
Make sure your spinach is as dry as possible.
In another bowl, mix together the spinach, cottage cheese, 1-½ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, egg, Italian seasoning and garlic powder, until well blended.
Spray your crock pot insert with nonstick cooking spray. (I used my 4-quart CrockPot. The recipe says to use a 4- or 5-Quart.)
Spread ¼ of the sauce in the bottom of the slow cooker. Top with ⅓ of the noodles, breaking them to fit.
Spread the noodles with ⅓ of the spinach and cheese mixture, making sure the noodles are covered.
Repeat the layers two more times.
Spread your slow cooker spinach lasagna with the remaining sauce.
Cover and Cook on LOW 4 to 5 hours.
Sprinkle with remaining ½ cup mozzarella and ¼ cup grated Parmesan cheeses. Cover and let stand 10 minutes to allow the cheese to melt.
Recipe Notes
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Nutrition Facts
Slow Cooker Spinach Lasagna Recipe
Amount Per Serving (1 /8th recipe)
Calories 360Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 39g13%
Fiber 7g28%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.