Slow Cooker Spinach Lasagna - cooking recipe

Ingredients

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

Preparation

Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
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.
Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.