Slow Cooker Lasagna

Pour Ricotta Cheese (4 cups), Parmesan Cheese (1 cup), Mozzarella Cheese (2 cups), Fresh Spinach (9 oz), Vegetable Soup Powder Mix (1/3 cup) and Ground Black Pepper (to taste) into a big bowl. Mix them together.

Assemble the lasagna with the Pasta Sauce (3 1/2 cups) and Uncooked Lasagna Sheets (8). Pour just enough sauce into the slow cooker to cover the base, then add enough sheets to cover the sauce. Since the sheets are not round, feel free to break them up to properly cover the sauce.

Pour another layer of the sauce then add half of the ricotta mix. Then comes another layer of sheets, then sauce, then the rest of the cheese mix. Cover that with more sheets, then comes one more layer of sauce, and some more sheets on the top. Pour the remaining sauce on them, and even it out.

Put the slow cooker on low setting and cook the lasagna for about five or six hours, or until the pasture is nicely cooked.

Once done cooking, sprinkle Cheese (to taste) on the top. Let the lasagna sit for ten minutes, or until the cheese on the top is melted. Then the lasagna is ready to serve.