Slow Cooker Crab And Spinach Lasagna

Total Time: 4 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 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
• 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

Recipe

• 1 in a medium skillet, sauté the onion, carrots and garlic until tender.
• 2 add the crabmeat and spinach, and season with the oregano, parsley, thyme, salt and pepper.
• 3 transfer the crab mixture to the crock-pot® slow cooker.
• 4 add the lasagna noodles and mix well to combine.
• 5 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.
• 6 pour the sauce over the lasagna in the stoneware.
• 7 cover; cook on low 4 to 6 hours (or on high for 2 to 3 hours).
• 8 thirty minutes before the end of cooking, top the lasagna with the remaining mozzarella cheese and turn to high.