Paula Deen Slow-Cooker Lasagna

This was a superfind.  It's a Paula Deen so nuff said.  I've always made my own sauce then put the lasagna together the old fashion way, which is why we never have lasagna - too much work!  Don't think that will ever happen again cause this is so dang easy and so dang delish. Next time I might try using my homemade sauce, but this was sooo good, why mess with it.
serves: 8

1 lb. hamburger (I used Ital. sausage)
1 c. diced onion
2 (24 oz.) jars fire roasted tomato and garlic pasta sauce - divided
     **I used an additional 1/2 jar sauce cause it was too dry when I made it before
1 1/2 tsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp crushed red pepper
1 (15-oz.) container whole-milk ricotta cheese
1 1/2 c. hredded mozzarella cheese, divided
1 1/2 c. shredded Monterey Jack cheese, divided
1 c. chopped fresh spinach
2 large eggs, llightly beaten
12 uncooked lasagna noodles (not oven-ready)

In a large skillet, cook beef or sausage and onion over medium-high heat, stirring frequently, until meat is browned and crumbly; drain.  Stir in 3 -4 c. pasta sauce, Italian seasoning, salt, and red pepper; cook, stirring occasionally, for 3 minutes.
In a large bowl, stir together ricotta, 1 c. each mozzarella and Monterey Jack, spinach, and eggs.
Spread 3/4 c. pasta sauce in bottom of a 6-quart slow cooker.  Top with 4 noodles, breaking noodles ad needed to fit.  Spread one-third of meat mixture onto noodles.  Spread half of cheese mixture onto meat mixture.  Starting with noodles, repeat layers once,  Top with remaining 4 noodles and remaining meat mixture.  Spread remaining pasta sauce onto meat sauce.
Cover and cook on low until noodles are tender, 4 - 5 hours.  Sprinkle with remaining 1/2 c. each mozzarella and Monterey Jack.  Cover and cook until cheese is melted, about 10 minutes.  Uncover and let stand for 10 minutes before serving.
* She used Classico Fire Roasted Tomato & Garlic Pasta Sauce
* Also, I used a crockpot liner for easy cleanup