Crock Pot Low Carb Lasagna

medium zucchini

medium eggplant

Kosher salt

good-quality store-bought tomato-based pasta sauce (or homemade)

medium red onion, diced

 red bell pepper, diced

ounces low-fat cottage cheese (do not use skim—I used 1%)

large eggs

part-skim shredded mozzarella or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)

For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley