It's not *real* lasagna, but it's really good.
2 jars marinara sauce, dividedIn a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.