Cook 12-13 lasagna noodles (depending on what size your Crock Pot is) according to the instructions on the box.
Mix together ricotta cheese, eggs, shredded cheese and parmesan.
Pour one jar of spaghetti sauce in the slow cooker and turn on low.
Lay the lasagna noodles on a cutting board a couple at a time. Spread 2 ½ to 3 tablespoons of the ricotta mixture over the noodles. Sprinkle with Italian seasoning.
Roll up the lasagna noodles and carefully cut them in half.
Place the lasagna rolls in the sauce in the slow cooker. Continue until the slow cooker is full.
Top with 1 cup shredded cheese.
Cook on low for 4-6 hours.
Most of the sauce is soaked up while cooking so serve with more spaghetti sauce.