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1. Cook ground beef only until it no longer sticks together.
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2. Combine the meat, tomato sauce, onions, mushrooms, garlic, spices and salt.
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3. In a seperate bowl, combine the ricotta, Parmesan and half of the mozzarella cheeses; mix well, divide into four portions. Reserve the second half of the mozzarella for later.
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4. Divide the lasagna noodles into four portions; each portion will be four to five noodles.
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5. Begin building the lasagna with about one-fifth of the meat mixture on the bottom of the crockpot.
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All the remaining ingredients should be divided into four portions; each portion will build one layer in this manner:
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-Layer in two or three lasagna noodles, broken into pieces to fit.
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-Dot half of one portion of cheese mixture over the noodles; sprinkle one spinach portion over the cheese and noodles.
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-Cover with the two or three lasagna noodles remaining of the portion, broken only small enough to fit.
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-Repeat sauce, noodles, other ingredients for each portion, ending with sauce to cover the last layer.
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6. Cover, set crockpot on low, cook six to eight hours.
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7. Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
