Slow Cooker Spinach Lasagna

• 2 (15 ounce) containers ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (1 ounce) envelope vegetable soup mix
• 2 (1 lb) jars pasta sauce
• 12 lasagna noodles, uncooked

1. Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
2. In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
4. recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

containers ricotta cheese, mozzarella cheese, parmesan cheese, eggs, vegetable soup mix, pasta sauce, lasagna noodles

Taken from www.food.com/recipe/slow-cooker-spinach-lasagna-471229 (may not work)