Heat oven to 500 degrees.

Cut zucchini and eggplant lengthwise into 1/4 inch think pieces.

Set vegetables on a paper towel to soak up excess water.

Put vegetables on cookie sheet and drizzle with oil and sprinkle with salt and pepper.

Broil at 500 degrees for 5-8 minutes or until charred.

Coat slow cooker with cooking spray and smear a small amount of marinara sauce in the bottom.

Whisk together the cottage cheese and eggs.

Dice the bell pepper and red onion.

Create the first set of layers: eggplant, 1/3 of the cottage cheese mixture, 1/3 of the onion and bell pepper, 1/2 cup+ of marinara, and 1/3 of the cheese.

Repeat the second set of layers, this time starting with the zucchini.

Repeat the third set of layers starting with whatever vegetables are leftover.

Finish the layers with marinara sauce and extra cheese.

Cook on HIGH for 2-3 hours.

Once finished, let the lasagna sit for 1 hour on WARM. Pour out any excess water.

Scoop out portions and top with Parmesan cheese and parsley.