1 lb ground beef, (seasoned with italian and montreal steak seasoning)
1 jar (26 oz.) spaghetti sauce
1 cup sliced, fresh yellow or zucchini squash
1 cup water
1 container (15 oz.) ricotta cheese (or cottage cheese)
1 pkg. (7 oz.) shredded mozzerella cheese, divided
1/4 cup grated parmesan cheese, divided
1 egg
2 TBS chopped fresh parsley
6 uncooked lasagna noodles

Brown seasoned meat in large skillet; drain. Stir in spaghetti sauce, squashes and water. In separate bowl mix ricotta or cottage cheese, 1 1/2 cups mozzerella, 2 TBS parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat suace. Cover with lid.
Cook on low for 5 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese. Let stand covered for 10 minutes or until cheese melts.