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Slow-Cooker Spinach Lasagna Rollups

['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']

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

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