Slow Cooker Red Pepper-Spinach Lasagna

26-28 oz. jar of your favorite spaghetti sauce
2 red bell peppers, chopped
1 medium onion, chopped
18 oz. frozen, chopped spinach, thawed and squeezed to drain
8 oz. tomato sauce
9 uncooked lasagna noodles
16 oz. jar Alfredo sauce
15 slices provolone cheese
1/4 C. grated Parmesan cheese

Spray 5-6 qt. slow cooker with cooking spray. Spread 3/4 C. of the spaghetti sauce in the bottom of cooker.
In a large bowl, mix bell peppers, onion, and spinach; stir in remaining spaghetti sauce and tomato sauce.
In cooker, layer 3 lasagna noodles, broken into pieces to fit, over sauce. Top with 1/3 of the Alfredo sauce, spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with 1/3 of the vegetable mixture, spreading evenly.
Repeat layering twice. Sprinkle Parmesan over top.
Cover and cook on low 5-6 hrs. Garnish with fresh oregano or basil, if desired.