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. ---------------------------------------------------------------------------
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