Crockpot Spinach Lasagna

12 lasagna uncooked noodles

2 (15 ounce) ricotta cheese

2 cups (8 ounce) mozzarella (shredded)

1/2 cup parmesan cheese (grated)

2 eggs

Frozen spinach (10 ounces) thawed and squeezed dry

1 package Lipton Secrets Vegetable Soup Mix

2 jars spaghetti sauce of your choice

Combine the cheeses, eggs, spinach, and Lipton packet in a bowl and set aside.

Put 1 cup sauce in 6-quart crock-pot. Layer 4 lasagna noodles, break to fit, then add another cup sauce and 1/2 of the cheese mixture; repeat. Top with last 4 lasagna noodles, add 2 more cups of sauce. Put aside the rest of the sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let set 10 minutes. Serve with remaining (heated) sauce, heated.