Ingredients

• 1 pound lasagna noodles (not no-boil)
• 1 (16-ounce) container ricotta
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tablespoon Italian seasoning
• 2 large eggs
• 1 (10-ounce) package frozen chopped spinach, thawed and excess water squeezed out
• 2 (24-ounce) jars marinara sauce, divided

Instructions

1. In 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.
2. Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
3. Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
4. 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.
5. 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.