In a large bowl, combine the pasta sauce, fire-roasted tomatoes, shredded zucchini, and shredded carrots.
In a separate bowl, combine drained tofu, cottage or low-fat ricotta cheese, Parmesan, and Italian seasoning.
To the slow cooker, add some of the sauce. Place a layer of lasagna noodles on top. I break mine to fit into slow cooker. Then add a layer of the tofu- cheese mixture on top of the lasagna noodles. Then add a layer of the shredded low-fat mozzarella.
Repeat the layers, until you have used all the ingredients. Put the ¼ cup of water into the marinara jar, replace top, and shake. Pour the liquid over the top of your uncooked lasagna.
Cover, cook on low for 6 to 7 hours, or high for about 4 hours,
Uncover, and let cook on high for about 20 minutes, to release any condensation.
Notes
Adapted from 365 Slow Cooker Suppers, by Stephanie O'Dea