Slow Cooker Crab and Spinach Lasagna
- Ready In:
- 4mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 16 ounces lump crabmeat, shredded
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon fresh oregano, minced
- 2 tablespoons fresh Italian parsley, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 10 ounces broad lasagna noodles, cooked al dente, drained and cut into thirds
-
white sauce ingredients
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 cup nonfat milk
- 2 cups shredded mozzarella cheese, divided
- 12 ounces fat-free cottage cheese
directions
- In a medium skillet, sauté the onion, carrots and garlic until tender.
- Add the crabmeat and spinach, and season with the oregano, parsley, thyme, salt and pepper.
- Transfer the crab mixture to the Crock-Pot® slow cooker.
- Add the lasagna noodles and mix well to combine.
- In a medium mixing bowl, combine the margarine, flour, salt, milk, 1 cup of the mozzarella cheese, and the cottage cheese. Stir and blend for 2 minutes.
- Pour the white sauce over the lasagna in the stoneware.
- Cover; cook on Low 4 to 6 hours (or on High for 2 to 3 hours).
- Thirty minutes before the end of cooking, top the lasagna with the remaining mozzarella cheese and turn to High.
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