Slow Cooker Spinach and Crab Lasagna Recipe -
Slow Cooker Spinach and Crab Lasagna  Recipe
  • READY IN 3 hr

Slow Cooker Spinach and Crab Lasagna

Recipe by  

"Spinach, crab, mushrooms, and lasagna are my hubby's favorite foods. Combine in the slow cooker and wow. I about shocked myself at how good this turned out! You can substitute real crab or shrimp for mock crab. If you turn off the slow cooker and allow lasagna to cool after the 30 minutes after adding mozzarella cheese, it will stick together better!"

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 45 mins

    3 hrs


  1. Pour half the jar of Alfredo sauce into the slow cooker; top with a layer of lasagna noodles. Spread a layer of spinach, a layer of mushrooms, and a layer of crabmeat, respectively, over lasagna noodle layer. Spoon half the cottage cheese and half the ricotta cheese over crabmeat layer. Repeat layering with remaining ingredients, ending with a final layer of noodles and Alfredo sauce.
  2. Cook on High for 2 hours 15 minutes. Sprinkle mozzarella cheese over lasagna on cook on High until cheese is melted, about 30 minutes more.
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Reviews More Reviews

Oct 15, 2014

I tried this recipe subbing Johnsonville mild Italian sausage, cooked and drained. I followed the recipe, but used a 5oz container of spinach. The cook time was precise. However, this really requires a larger style crock pot. I used a crock pot liner in my medium crock pot and had to move the liner to the larger one. My only issue was I felt it really needed extra sauce. Also, upon reading the reviews I was unsure about the noodles, to use dry, pre-cook, or use oven ready ones. I chose the oven ready type and found the texture sort of chewy. I would use regular boiled noodles. They may also soak up the liquid more if dry. Taste was good. So, I think these 2 tweaks would fix that issue. This is definitely hearty comfort style food, not a lighter recipe. Fine for a fall or winter meal.

Apr 18, 2014

Just made it today for the family. My husband and I loved it. I had to adjust the amount of some ingredients though. I used only 8 oz of lasagna noodles but 16 oz of crabmeat. Also, next time I'd chop mushrooms smaller, sliced mushrooms didn't have time to finish cooking. I don't mind mushrooms crunchy or chewy but for guests I would cut them up smaller. Overall, it was very tasty and light.


6 Ratings

May 18, 2014

I made this for dinner tonight and it's amazing. I stuck pretty close to the recipe, with a couple changes. I wasn't sure if I was to cook the noodles or not as it wasn't stated, so I cooked them just enough to be pliable. I used sliced baby Bella's (8 oz package) and then diced the slices per a previous review suggestion. I also used a full container of ricotta and a full container of cottage cheese, mixed them together and spread them that way. I sprinkled some garlic powder and salt as I was worried it may be a little was AWESOME!!! Very very good and definitely will make this again. Note that it s hard to get out of the crockpot, as it becomes juicy, but definitely worth it.

Aug 04, 2014

I made this tonight and it was really good. I didn't precook the noodles but i did buy oven ready noodles. I dont know if that made a difference but they came out perfectly. I added 1 8oz jar of lump crab meat. Also, i cooked mine for 2 hrs and 15 minutes, well because i misread the cooking time. It still came out great. I put everything together at the same time. I didn't wait to add the cheese and it still was good. I waited for 45 minutes for it to cool instead of 30 minutes, then i ate it. It was really, really good. I seasoned the crab meat prior to cooking and i chopped the mushrooms up into small pieces to make sure they cooked, like someone suggested.

Jul 30, 2014

Excellent recipe! I did not precook the noodles and they came out perfectly. I also added cocktail shrimp and garlic salt for a little more flavor. Small scallops would be a nice addition too. Or stick to the original recipe, it's a good one!


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  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 54.3 g
  • 18%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 1180 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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