In 10-inch nonstick skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Stir in cooking sauce and 1 1/2 cups water.
In small bowl, mix 1 cup of the mozzarella cheese and the ricotta cheese. (Refrigerate remaining mozzarella cheese while lasagna cooks.) Spray 4-quart slow cooker with cooking spray.
Layer in slow cooker: 1/2 cup sausage mixture and 2 1/2 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1/2 cup sausage mixture. Repeat. Top with remaining 2 noodles and remaining sausage mixture, covering noodles completely.
Cook, covered, on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Let stand until cheese melts.
Serve by cutting into pieces or spooning out.