Sprinkle zucchini slices with a tiny bit of salt, then set aside on paper towels.
In a medium bowl, stir together ricotta cheese, egg, Parmesan cheese, chopped spinach, garlic and onion powder. Stir really well to combine everything.
Lightly coat the inside of your crockpot with olive oil, then spread a couple of spoonfuls of tomato sauce onto the bottom.
Gently pat your zucchini slices dry with paper towels. This step helps prevent watery lasagna.
Layer your zucchini slices to cover the bottom. Spread over 2 spoonfuls of ricotta mixture over those zucchini, then sprinkle a small handful of shredded mozzarella.
Repeat these layers until you’ve used all of your ingredients, then finish with a layer of shredded mozzarella on top.
Cover and cook on HIGH for about 4 hours. Turn off the slow cooker and let stand for about 1 hour. Sprinkle with freshly chopped parsley. Enjoy
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