#crablasagna

Indulge in the rich flavors of crab and spinach combined with creamy cheeses in this delightful slow cooker spin on classic lasagna.

Ingredients: 1 pound cooked crab meat. 1 10 ounce package frozen chopped spinach, thawed and drained. 1 15 ounce container ricotta cheese. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 2 eggs, beaten. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1/4 teaspoon ground nutmeg. 1 24 ounce jar marinara sauce. 12 uncooked lasagna noodles.

Instructions: In a large bowl, mix together crab meat, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, garlic, salt, pepper, and nutmeg until well combined. Spread 1/4 of the marinara sauce in the bottom of a slow cooker. Arrange 4 lasagna noodles over the sauce. Spread 1/3 of the crab mixture over the noodles. Repeat layering twice more, ending with a layer of sauce on top. Cover, and cook on Low for 4 to 5 hours. Sprinkle with additional Parmesan cheese if desired before serving.

Prep Time: 20 minutes

Cook Time: 240 minutes